Sourdough souffle Japanese pancakes

Ingredients for sourdough souffle Japanese pancakes:

• 2 eggs, separated
• 1/2 tsp baking soda
• 15 grams milk
• 1 tbsp condensed milk
• 20 grams butter, melted
• 1/2 tsp vanilla extract
• 20 grams sugar
• 5 grams cake flour
• 50 grams 100% sourdough starter
• pinch of salt
• butter for greasing pan

Preparation of sourdough souffle Japanese pancakes:

Add egg yolks, sugar, milk, butter, vanilla extract, condensed milk, cake flour and sourdough starter in a bowl. Mix well to combine. In a separate bowl, whisk egg whites with a pinch of salt until stiff peaks. Heat up a pan over low fire and grease lightly with butter. Add baking soda to egg yolk batter. Mix well to combine. Fold in egg whites to egg yolk batter. The end result will be slightly lumpy. Pour a scoop of batter onto the heated pan. Flip over when the bottom is golden brown. Cook until both sides are golden brown. Do not press down on the pancakes with the spatula. Dust with icing sugar, top with butter, drench with maple syrup and serve warm.