Soufflé Pancakes

Step 1

Separate eggs, placing yolks in one bowl and whites in another. Ensure no yolk touches the whites.

Step 2

Whisk yolks with milk, then add flour, 1 tbsp sugar, baking powder, vanilla, and salt. Stir until just combined.

Step 3

Beat egg whites on medium-high with remaining 1 tbsp sugar until stiff peaks form, ~3–4 minutes.

Step 4

Fold one-third of egg whites into yolk mixture, then fold in remaining whites in two additions until no streaks show.

Step 5

Heat 1 tbsp butter in a 10-inch nonstick skillet over medium until foaming, ~60 seconds.

Step 6

Pour 1/3 of batter (it will be thick) into the center of the skillet. It will spread slightly and puff.

Step 7

Cook undisturbed 4–5 minutes until the bottom is golden and edges look set but top is still soft.

Step 8

Flip carefully with a spatula and cook the other side 2–3 minutes until light golden. Transfer to a plate.

Step 9

Repeat with remaining butter and batter to make 2 more pancakes, using 1 tbsp butter per pancake.

Step 10

Stack pancakes warm and serve immediately with maple syrup, butter, or fresh berries.