Ingredients

• 2 large Eggs (separated)
• 0.25 cup All-purpose flour
• 0.5 tsp Baking powder
• 2 tbsp Milk
• 3 tbsp Granulated sugar
• 0.5 tsp Vanilla extract
• 0.25 tsp Cream of tartar
• 1 tbsp Butter
• 2 tbsp Maple syrup
• 1 tbsp Powdered sugar

Instructions

1. 1

   Separate egg whites and yolks. In a bowl, whisk yolks with milk, vanilla, flour, and baking powder until smooth.

2. 2

   In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks.

3. 3

   Gently fold one-third of the meringue into the yolk mixture, then carefully fold in the remaining meringue until just combined.

4. 4

   Heat a lightly buttered non-stick pan over low heat. Drop large dollops of batter, forming thick pancakes. Add a splash of water and cover.

5. 5

   Cook for 4-5 minutes per side, until golden brown and puffed. Flip carefully, cover, and cook for another 3-4 minutes.

6. 6

   Serve immediately with maple syrup and a dusting of powdered sugar.