Instructions
Step 1. Separate the egg whites and egg yolks into two different bowls.
Step 2. Add the milk and vanilla extract to the egg yolks and whisk until combined.
Step 3. Sift the flour and baking powder into the egg yolk mixture and mix until smooth.
Step 4. Add the cream of tartar to the egg whites and beat with a hand mixer until foamy.
Step 5. Gradually add the sugar while beating the egg whites until stiff peaks form.
Step 6. Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it.
Step 7. Carefully fold in the remaining egg whites without deflating the batter.
Step 8. Lightly grease a nonstick skillet with butter and heat over very low heat.
Step 9. Scoop tall portions of batter onto the skillet to form thick pancakes.
Step 10. Add a tablespoon of water to the empty side of the skillet and cover immediately with a lid.
Step 11. Cook for about 4 to 5 minutes until the bottoms are golden brown.
Step 12. Carefully flip the pancakes, cover again, and cook for another 4 to 5 minutes until fully cooked through.
Step 13. Serve warm with maple syrup, fresh blueberries, and powdered sugar if desired.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
To reheat, warm the pancakes in a microwave for 15 to 20 seconds or heat them in a covered skillet over low heat until soft and warm.
For best texture, enjoy the pancak
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