Ingredients:

  • 2 large egg yolks (chilled)
  • 1 tbsp (15ml) whole milk
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1/4 cup (32g) all-purpose flour, sifted
  • 1/2 tsp (2g) baking powder
  • 1 pinch fine sea salt
  • 3 large egg whites (cold)
  • 2.5 tbsp (35g) superfine granulated sugar
  • 1/4 tsp (1g) cream of tartar
  • 1 tsp (5ml) neutral oil
  • 2 tsp (10ml) water

Instructions:

  1. In a medium bowl, whisk the chilled egg yolks, whole milk, and vanilla extract together until the mixture is pale and slightly frothy.
  2. Sift the all-purpose flour, baking powder, and salt into the yolk mixture. Whisk gently until just combined, ensuring not to overwork the gluten.
  3. In a separate, bone-dry bowl, beat the cold egg whites and cream of tartar using an electric mixer. Gradually add the superfine sugar, one tablespoon at a time, until stiff, glossy peaks form.
  4. Gently fold one-third of the meringue into the yolk base to lighten the batter. Slowly fold in the remaining meringue using a silicone spatula, being careful not to deflate the air bubbles.
  5. Heat a large non-stick skillet over very low heat and lightly grease with neutral oil. Use a cookie scoop to stack mounds of batter into four tall pillars.
  6. Add droplets of water to the empty spaces in the pan. Cover with a tight-fitting lid to create steam. Cook for 6-8 minutes.
  7. Carefully flip the pancakes, add another teaspoon of water, cover, and cook for an additional 5 minutes until the centers are set and the sides are no longer tacky.