Instructions
Step 1 Separate the egg whites and yolks into two bowls.
Step 2 In the yolk bowl, whisk together milk and vanilla extract, then sift in flour and baking powder and mix until smooth.
Step 3 In the egg white bowl, add cream of tartar and beat until foamy, then gradually add sugar and whip to stiff peaks.
Step 4 Gently fold the egg whites into the yolk mixture in batches, being careful not to deflate the batter.
Step 5 Heat a nonstick pan over very low heat and lightly grease with butter.
Step 6 Scoop tall mounds of batter onto the pan, stacking to create height.
Step 7 Cover with a lid and cook for 4–5 minutes, then carefully flip and cook another 4–5 minutes until golden and cooked through.
Step 8 Transfer to a plate and dust with powdered sugar.
Step 9 Serve with fresh berries on the side or on top.
Storage and Reheating Tips
These pancakes are best enjoyed fresh as they may deflate over time. If needed, store in the refrigerator for up to 1 day and reheat gently in a covered pan on low heat. Avoid microwaving as it can make them rubbery.
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