How to make Japanese Soufflé Pancake

I tried taking pics as fast as I can but still not able to take a fluffy pic of the pancakes! Soufflé pancakes will naturally start to sink the longer you leave them. So serve them as quickly as you can! 🥹❤️
Fluffy Japanese Soufflé Pancakes
2 eggs, grade A
2 tbsp milk
½ tsp vanilla extract or essence
3 1/2 tbsp all-purpose flour (fluffed, spooned, and leveled)
¼ tsp baking powder
½ tsp white vinegar or lemon juice
2 tbsp granulated sugar
Toppings:
Honey
Strawberry
Method:
1) Separate the egg yolks & egg whites into mixing bowl.
2) Mix together egg yolks, milk, flour & vanilla in a bowl. Mix well and set aside.
3) Into the egg whites, add the vinegar. Gradually add the sugar a little at a time and beat the egg white until it reaches stiff peak.
4) Set your skillet on low heat and apply a thin layer of oil, letting it melt while you prepare the batter.
4) Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. (Do not over mix the batter)
5) Use a piping bag or spoon, gently dollop the pancake batter into the pan. allowing some room for them to rise. So do not overcrowd the pan.
6) Carefully pour 1 tbsp of water into your skillet, avoiding the pancake batter. Quickly cover your skillet with a lid and set a timer for two minutes.
7) When they are golden brown on the bottom, carefully flip over your pancakes. add another tbsp of water into the skillet and cover.
8) Serve pancakes immediately with toppings to your liking. Enjoy
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