Fluffy Japanese egg pancakes

Instructions

1. Cut 4 (12-inch) squares of foil. Fold each square over itself repeatedly to make a 2-inch-wide strip. Form the strip into a 3- to 3½-inch ring and secure with staples on the sides.
2. In a medium bowl, whisk the egg yolk until lightly beaten. Whisk in 1 tsp granulated sugar, then the milk, vanilla, and salt. Add the flour and whisk until smooth.
3. Using an electric mixer, in a large bowl, beat the egg whites and cream of tartar on medium speed until frothy, 1 to 2 minutes. Increase the speed to medium-high. Gradually add the remaining 2 tsp granulated sugar and beat until stiff, glossy peaks form, 3 to 4 minutes. (Be careful not to overbeat.) Gently fold one-third of the egg whites into the yolk mixture until well combined. Repeat with the remaining egg whites in 2 more additions, folding until no streaks of whites remain.
4. Lightly coat a 12-inch nonstick skillet with cooking spray and heat on low. Generously coat the inside of the foil rings with cooking spray and arrange the rings in the pan. Divide the batter among the rings. Add 1 tbsp water to the pan in the open space outside the rings. Cover and cook until the pancakes are golden brown on the bottom, about 5 minutes.
5. Carefully remove the rings and flip the pancakes over. Add another 1 tbsp water to the pan. Cover and cook until the pancakes are golden brown on the bottom, 4 to 5 minutes. Divide the pancakes between 2 plates. Sprinkle with the powdered sugar.
6. Serving size: 2 pancakes