Japanese Soufflé Pancakes

Separate the egg yolks from the whites. Add salt and citric acid to the egg whites, and whip to a soft peak. Gradually add sugar and continue whipping until stiff peaks form.

Whisk together the egg yolks, milk, flour, and baking powder until smooth. Gently fold the yolk mixture into the whipped egg whites.

Preheat a heavy-bottomed skillet over low heat and lightly grease with butter. Pipe the batter onto the skillet using a pastry bag, cover with a lid, and cook for 2 minutes.

Add another dollop of batter on top of each pancake, drizzle a little water into the pan to create steam, cover, and cook for another 2 minutes.