Instructions
Step 1: Separate the egg whites and yolks into two bowls.
Step 2: In the yolk bowl, whisk together the milk and vanilla extract.
Step 3: Sift in the flour and baking powder and mix until smooth.
Step 4: In the egg white bowl, add cream of tartar and beat until foamy.
Step 5: Gradually add sugar while beating until stiff peaks form.
Step 6: Gently fold the egg whites into the yolk batter in batches.
Step 7: Heat a non-stick pan on low heat and lightly grease with butter.
Step 8: Spoon tall mounds of batter onto the pan.
Step 9: Cover and cook slowly for about 4–5 minutes, then carefully flip.
Step 10: Cook the other side until golden and cooked through.
Step 11: Stack pancakes, top with whipped cream and strawberries, dust with powdered sugar, and drizzle with syrup before serving.
Storage and Reheating Tips
These pancakes are best enjoyed fresh due to their delicate texture. If needed, store in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan on low heat or in the microwave for a few seconds, but note they may lose some fluffiness.
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