Japanese Souffle Pancakes

Separate the egg whites and egg yolks into two mixing bowls.
To the bowl with the egg yolks, add the cornstarch, flour, vanilla paste, and milk. Using a whisk or spoon, mix to combine. Set it aside.
In the bowl with the egg whites, add the sugar. Using a hand mixer, whisk the egg whites until stiff peaks are formed.
Add half of the egg yolk mixture to the whipped egg whites. Using a whisk, gently fold it in. (We want to be gentle so we don't deflate any of the air we just whipped into the egg whites)
Add the remainder of the egg yolk mixture and gently fold it into the whipped egg whites.
Heat a nonstick pan on low heat. Using a cookie scoop, add a scoop of the pancake batter to the heated pan. Pour 1 tablespoon of water onto the pan and cover with a lid, to steam the pancake, for 1-2 minutes. Add another scoop of the pancake batter and cover with a lid, cook for an additional 1 minute. Using a spatula, gently flip the pancake over and add another tablespoon of water. Cover with a lid and cook for 2 minutes. Repeat this step with the remaining pancake batter.
Serve with a dollop of whipped cream and fresh fruit! Enjoy!