Whisk the egg whites with a hand mixer on high speed to create the meringue. Once the egg whites are foamy, add in one third of the granulated sugar and keep beating. Add another third once the egg whites have started to turn opaque. When the egg whites have just started to thicken and get shiny, add the remaining sugar and beat until the meringue has stiff peaks. Then, on low speed, continue to beat the meringue on low speed to strengthen the meringue’s structure.

Add ⅓ of the meringue to the egg yolk mixture and gently fold in with a whisk to loosen the mixture then pour into the bowl containing the meringue. Gently fold together with a silicone spatula, being careful not to deflate the batter.

Heat a frying pan or griddle on low heat. Spread oil onto the cooking surface and wipe away the excess. Using a piping bag, pipe about half a cup of batter onto the pan. To make the pancake taller, pipe the batter tall. You can also use a ladle or ice cream scoop to place the batter. Pour in a tablespoon of water and quickly cover with a lid to allow the steam to cook the pancake. Let cook for 3-5 minutes then flip. Pour another tablespoon of water and cover again, and let this side cook for another 3-5 minutes. Top with toppings of your choice, and the souffle pancakes are done! 完成です！