Fluffy pancakes (ス フ レ パ ン ケ ー キ) are irresistible ultra soft Japanese pancakes, cooked as if they were a soufflé. In recent years the popularity of this dessert has increased dramatically thanks to the numerous photos that appeared on social networks, Instagram in the first place, bringing some Tokyo pastry shops and bar to success, such as Hosino Coffee and, above all, A Happy Pancake (I talk about it here) . Matcha pancakes are also very well known and appreciated. The recipe is calibrated to make three pancakes. You can garnish your pancakes as you wish, for example using whipped cream, melted chocolate, maple syrup and / or fresh fruit. Pancakes can be made without lactose (I used, for example, soy milk and to garnish margarine) and gluten-free (with rice flour). INGREDIENTS 1 egg yolk 2 egg whites 1 tbsp milk 1 tablespoon of flour 25 gr of granulated sugar vanilla (pod or extract) vegetable oil PREPARATION - Pour the egg yolk, milk, sifted flour and vanilla into a bowl. Mix well with a hand whisk. The ingredients must be perfectly mixed. Keep it aside. - Pour the egg whites into another bowl and start whipping them with an electric mixer. The egg whites must be whipped until stiff and the sugar must be inserted in 3 different times, while continuing to use the electric mixer: incorporate 1/3 of the sugar after 30 seconds, 2/3 after another 30 seconds and then the rest of the sugar, always continuing to whip. - Once the meringue is formed, mix it gently with a pot-licker. - Insert 1/3 of the meringue in the yolk and flour mixture and mix everything with the whisk by hand. When the ingredients are mixed, add 2/3 of the meringue, continuing to mix with the whisk by hand. Insert the remaining meringue and mix gently with the pot-lick from the bottom upwards. - Heat a very large pan with high edges; the flame must be at a minimum. Pour in a drop of vegetable oil and remove the excess with kitchen paper. - With the help of an ice cream portioner (or a spoon), pour three balls of dough into the pan, making sure that they are well spaced. Pour three more on the previous ones already poured in a pan, one on top of the other: the three pancakes must cook developing in height. - Always keeping the flame to a minimum, cover the pan with a high lid or, if you do not have it, use a deep saucepan or a wok. Cook for 5-6 minutes. - Remove the lid. With a spatula, being extremely careful, turn the pancakes and cook them on the other side, always covered, for another 5 minutes. - Serve the pancakes immediately, decorating them to taste. In the recipe presented here, the pancakes were garnished with fresh strawberries, bits of margarine (alternatively, butter) and icing sugar.