Last month, as part of the Cherry Blossom season festivities, I took a delightful virtual cooking class with Chef Kenji Yokoo where we learned to make Japanese soufflé pancakes. I’m generally not a fan of pancakes, but these are a whole different species—light, delicate, slightly sweet. Here is my recipe, adapted from his original. These are a bit trickier than American style pancakes, but after my first attempt, I found them very easy to make, and extremely delicious to eat!
• 2 large eggs, yolk and whites separated
• 2 tablespoons cashew milk (you can substitute your favorite)
• 1 teaspoon vanilla extract