3 large eggs, separated (egg whites whipped into meringue give the rise and airy texture; use room temperature eggs for bigger volume)
2 tablespoons whole milk (or any milk)
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1/2 cup cake flour (about 60 g)
1/2 teaspoon baking powder
1/8 teaspoon fine salt
1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
2 tablespoons unsalted butter or neutral oil, plus more for the pan
Powdered sugar, maple syrup, whipped cream, and berries for serving (optional)
Instructions
Prep and sift the dry ingredients. In a small bowl, sift the cake flour, baking powder, and salt together so there are no lumps — this keeps the batter silky and light.
Make the yolk mixture. In a medium bowl whisk the egg yolks with the milk, vanilla, and 1 tablespoon of the sugar until pale and slightly thickened.
Beat the egg whites. In a clean, dry bowl, add the egg whites and cream of tartar. Using a hand mixer or stand mixer, whip on medium speed until frothy, then gradually add the remaining sugar and beat until stiff, glossy peaks form.
Combine gently. Fold about one-third of the whipped whites into the yolk mixture to loosen it, then fold in the remaining whites in two batches — stop as soon as streaks disappear.
Heat the pan and prepare molds (optional). Warm a nonstick skillet over very low heat and brush with melted butter. If using 2–3 inch ring molds, lightly grease and heat them in the pan.
Spoon and shape. Spoon mounds of batter into the pan or into the molds, filling about 3/4 full. Smooth the tops with the back of a spoon.
Cover and cook slowly. Cover the skillet with a lid and cook on the lowest heat for about 4–5 minutes until the undersides are lightly golden and the sides have set.
Flip carefully and finish. Gently flip the pancakes (remove molds if used) and cook the other side covered for 2–3 minutes until cooked through and lightly golden.
Serve immediately. Stack them tall, dust with powdered sugar, add a pat of butter, a drizzle of syrup, and fresh berries.
