Japanese Souffle Pancake
2 Egg Yolks (from eggs that weigh 58-60 gr. each with shell)
20 gr. Full Milk / Whole Milk
10 gr. Vegetable Oil
1/4 tsp. Vanilla Essence
30 gr. All purpose Flour
3 Egg Whites (from eggs that weigh 58-60 gr. each with shell)
1 tsp. White Vinegar
40 gr. Fine Sugar
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