Preheat oven at 320°F/160°F. Butter 6 ramekins (you can use coffee cups in the absence of ramekins) and dust with white sugar. Set aside.

In a bowl, mix together the egg yolks, sugar, milk, hotcake mix, parmesan cheese, and vanilla in a very large bowl until it is smooth with no lumps.

In a mixer bowl, beat the egg whites using wire whisk until stiff peaks form.

Carefully fold the egg whites into the hotcake batter, until just incorporated, making sure not to deflate the batter.

Using ½ measuring cup, fill ramekins with the batter mix and place the filled ramekins into a pan.

Bake the soufflé for 5 to 7 minutes or until the soufflé is puffed.

Top with parmesan cheese powder and serve.