Based on Japanese Souffle Pancakes
In a bowl, add milk, butter, vanilla and egg yolks. Sift in the flour. Mix with a whisk until batter becomes smooth.
In a stand mixer (or with a hand mixer), add egg whites that should be chilled, sugar and cream of tartar. The mixing bowl should be clean and free of oils. Whip until the whites are stiff.
Using a rubber spatula, gently fold the whipped whites into the other batter. Don't over mix, but make sure there are no white streaks.
Heat a pan over medium low heat. Grease molds with a non-stick spray and grease the pan with a non-stick spray. When the pan is hot, fill the molds 1/2-3/4 of the way.
You can add 1/2 a TBSP of water to the pan and then cover and cook for 5 minutes or until the tops of the pancakes look set. Using a spatula, flip the pancakes still in the molds, over. Cook for another 3 minutes.
Remove from pan with a spatula, and remove gently from molds. The pancakes should be springy. Serve immediately with syrup, butter, and fruit or the toppings of your choice.
2 servings
6