Instructions
Step 1 In a bowl, whisk egg yolks with milk and vanilla extract until smooth.
Step 2 Sift in flour and baking powder, mixing until fully combined.
Step 3 In a separate bowl, beat egg whites with cream of tartar until foamy, then gradually add sugar and whip to stiff peaks.
Step 4 Gently fold the egg whites into the yolk mixture in batches to keep the batter light and airy.
Step 5 Heat a non-stick pan over low heat and melt butter.
Step 6 Spoon the batter into tall mounds, cover, and cook on low heat for 6–8 minutes until set.
Step 7 Carefully flip and cook the other side for another 4–5 minutes until golden and cooked through.
Step 8 Whip heavy cream with powdered sugar until soft peaks form.
Step 9 Stack pancakes, layering with whipped cream and sliced strawberries.
Step 10 Drizzle strawberry sauce between layers and on the plate.
Step 11 Pour white chocolate or glaze over the top and garnish with a whole strawberry.
Step 12 Serve immediately while soft and fluffy.
Storage and Reheating Tips
These pancakes are best enjoyed fresh. If needed, store in the refrigerator for up to 1 day and reheat gently in a pan over low heat. Avoid microwaving as it may deflate the pancakes.
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