Quaker® Japanese Fluffy Pancakes

Grind the oats into flour using a food processor.

Separate the eggs.

Mix the egg yolks with the milk, the scraped seeds of the vanilla bean, a pinch of salt, and the oat flour.

Start whipping the egg whites, adding one-third of the powdered sugar at the beginning.

Add the remaining sugar in two more additions, and beat until the meringue is glossy and forms stiff peaks.

Gently fold the meringue into the yolk mixture in three parts, being careful not to deflate the foam.

Transfer the batter to a piping bag and cook in a non-stick pan with a bit of oil.

Use a high-sided pan and cover it with a lid, so the pancakes cook in steam.

(You can also add a spoonful of water to the pan to create more steam.)

Serve warm with a pat of butter or a drizzle of maple syrup, and fresh fruit.