Extra-tall, airy pancakes made by folding a glossy meringue into a light yolk batter and steaming them in a covered skillet. Makes 6.
Make the yolk batter. Whisk the egg yolks, milk, and vanilla. Sift in the cake flour and baking powder and whisk until smooth.
Whip the meringue. In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the sugar and beat to firm, glossy peaks.
Fold. Stir one-third of the meringue into the yolk batter to lighten it. Gently fold in the remaining meringue in two additions until no streaks remain.
First cook. Heat a nonstick skillet over the lowest heat and wipe with oil. Pile 3 tall scoops of batter in the pan, add 1 tbsp water to the empty spaces, cover, and cook 5 minutes.
Build height. Add another small scoop of batter on top of each pancake.
Flip and finish. Gently flip each pancake, add 1 tbsp water, cover, and cook 4–5 minutes, until set. Repeat with the remaining batter.
Serve. Serve immediately with butter, powdered sugar, maple syrup, whipped cream, or fruit.
3 servings
2 pancakes
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.