Soufflé Pancakes (Print Version)

# Ingredients:

01 - 2 large eggs (50g each without shell).
02 - 1½ tablespoons whole milk.
03 - 1/4 teaspoon pure vanilla extract.
04 - 1/4 cup cake flour.
05 - 1/2 teaspoon baking powder.
06 - 2 tablespoons sugar.
07 - 1 tablespoon neutral oil (for pan).
08 - 2 tablespoons water (for steaming).
09 - 1/2 cup heavy cream.
10 - 1½ tablespoons sugar.
11 - 1 tablespoon confectioners' sugar.
12 - Fresh berries.
13 - Maple syrup.

# Instructions:

01 - Separate eggs into whites and yolks. Freeze whites for 15 minutes.
02 - Mix egg yolks with milk and vanilla until frothy.
03 - Sift cake flour and baking powder into yolk mixture, whisk gently.
04 - Beat cold egg whites until frothy. Gradually add sugar, beat to stiff peaks.
05 - Fold meringue into yolk mixture in three stages.
06 - Heat pan to 300°F. Brush with oil, wipe excess.
07 - Scoop batter into three mounds, building up in layers.
08 - Add water to pan, cover and cook 6-7 minutes.
09 - Add final scoop of batter, cook covered 2 more minutes.
10 - Gently flip, add more water, cook 4-5 minutes.
11 - Serve with whipped cream, berries, sugar, and syrup.

# Notes:

01 - Cook immediately before serving for best texture.
02 - Keep temperature steady at 300°F.
03 - Use steam method for moisture.
04 - Handle pancakes very gently.
05 - Store leftovers up to 2 days in fridge.
06 - Use whole milk only for proper consistency.

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