1. Prepare the batter:
🔸In a bowl, whisk the egg yolks with milk and vanilla extract until smooth.
🔸Sift in the flour and baking powder, and gently mix until fully combined (avoid overmixing).
2. Make the meringue:
🔸In a separate, clean bowl, use an electric mixer to beat the egg whites.
🔸Gradually add 2 tablespoons of sugar, one spoon at a time.
🔸Beat until stiff peaks form (the meringue should hold its shape when you lift the mixer).
3. Fold the meringue:
🔸Gently fold the meringue into the yolk mixture in three batches, being careful not to deflate the batter.
🔸Use a spatula and fold gently until no white streaks remain.
4. Cook the pancakes:
🔸Heat a non-stick skillet over low heat. Lightly grease it with oil or butter.
🔸Spoon the batter into the pan, creating small mounds.
🔸For height, stack batter on top of each mound. Cover the pan with a lid and cook for 2-3 minutes.
🔸Add a few drops of water around the pancakes (not on them) to create steam, which helps the pancakes rise.
🔸Cover again and cook for another 3-4 minutes until golden brown on the bottom.
🔸Flip carefully using a spatula, cover, and cook for an additional 3-4 minutes until cooked through.
5. Assemble and serve:
🔸Stack the pancakes on a plate.
🔸Top with whipped cream, fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup. 🔸Garnish with mint leaves for a fresh touch.
🔸Enjoy these fluffy pancakes while warm!
