Instructions
Step 1 Separate egg whites and yolks into two bowls.
Step 2 In the yolk bowl, whisk milk and vanilla, 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 to keep the batter airy.
Step 5 Heat a nonstick pan over very low heat and lightly grease with butter.
Step 6 Spoon tall mounds of batter into the pan, stacking gently to build 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 Stack the pancakes on a plate and dust with powdered sugar.
Step 9 Add whipped cream on the side and drizzle with maple syrup.
Step 10 Garnish with fresh fruit and serve immediately.
Storage and Reheating Tips
These pancakes are best enjoyed fresh as they 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 to maintain their fluffy texture.
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