Soufflé Pancakes

Steps

1. 1

   Separate the egg whites from the egg yolks into two different bowls. Place the egg whites in the freezer for about 5-10 minutes to get them very cold, which helps create a more stable meringue.

   Start 5-minute timer
2. 2

   In the bowl with the egg yolks, add the milk and vanilla extract. Whisk until well combined and slightly frothy.

3. 3

   Sift the cake flour into the egg yolk mixture. Whisk gently until the batter is smooth and no lumps remain. Do not overmix.

4. 4

   In a separate clean bowl, begin whisking the cold egg whites. Once they become foamy, gradually add the sugar in three parts, continuing to whisk until stiff, glossy peaks form (the meringue should stand straight up when the whisk is lifted).

5. 5

   Take a small scoop of the meringue and whisk it into the egg yolk batter to lighten it.

6. 6

   Gently fold the remaining meringue into the yolk batter in two batches using a spatula. Use a 'cut and fold' motion to avoid deflating the air bubbles.

7. 7

   Preheat a non-stick pan over very low heat and lightly grease with oil. Wipe off excess oil with a paper towel.

8. 8

   Scoop the batter onto the pan to form 2-3 tall mounds. Add a tablespoon of water to the empty spaces in the pan and cover with a lid immediately.

9. 9

   Cook for 4-5 minutes on very low heat. Remove the lid, add another small scoop of batter on top of each pancake to increase height, cover, and cook for another 2 minutes.

   Start 4-minute timer
10. 10

    Carefully flip the pancakes. Add another teaspoon of water if needed, cover, and cook for 4-5 more minutes until golden brown and set.

11. 11

    Serve immediately with a pat of butter and maple syrup.