Ingredients:

  • 2 large egg yolks
  • 1 tbsp whole milk
  • 1/2 tsp pure vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 3 large egg whites
  • 1/2 tsp cream of tartar
  • 2 tbsp granulated sugar
  • 1 tsp neutral oil
  • 2 tbsp water
  • 4 tbsp maple syrup

Instructions:

  1. Whisk the 2 egg yolks with the 1 tbsp milk and 1/2 tsp vanilla until pale. Sift in the 1/4 cup flour and 1/2 tsp baking powder. Mix until just combined. Don't overwork this, or you'll develop too much gluten, making the pancake tough.
  2. In a clean glass bowl, beat the 3 egg whites with the 1/2 tsp cream of tartar. Once they look like soapy bubbles, add the 2 tbsp sugar one tablespoon at a time. Continue beating until you have stiff, glossy peaks that stand straight up when you lift the whisk.
  3. Take a small scoop of the meringue and stir it into the yolk mixture to lighten it. Then, gently fold the remaining meringue into the yolks using a spatula. Use a 'cut and fold' motion. If you stir vigorously, you'll pop all the air you just worked so hard to incorporate.
  4. Heat your pan over low heat with 1 tsp oil. Wipe away excess oil with a paper towel. Place three large mounds of batter into the pan. After 2 minutes, add another scoop of batter on top of each mound to build height.
  5. Add 1 tbsp of water to the empty spaces in the pan and cover immediately. Cook for 5 minutes.
  6. Flip very gently, add the remaining 1 tbsp of water, cover, and cook for another 4 to 5 minutes until the sides are dry to the touch.
  7. Serve immediately topped with 4 tbsp maple syrup.