Fluffy Vanilla Souffle Pancakes

Preparing the Batter In a bowl, whisk together the egg yolks and milk until well combined.

2.Sift the all-purpose flour into the bowl and gently fold it into the egg yolk mixture until smooth.

3.Add the vanilla extract to the batter and mix until evenly incorporated.

Creating the Meringue In a separate clean, dry bowl, whisk the egg whites until frothy.

5.Gradually add the white sugar to the egg whites in 3 separate additions, whisking well after each addition, until stiff peaks form.

6.Gently fold the meringue into the pancake batter until just combined, being careful not to deflate the meringue. The batter should be light and airy.

Cooking the Pancakes Preheat a non-stick pan over low heat and lightly grease it with butter.

8.Spoon the pancake batter onto the pan to form individual pancakes, about 3 inches in diameter.

9.Cook the pancakes for 2-3 minutes until the edges start to set and the bottoms are golden brown.

10.Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes until the other side is also golden brown and the pancakes are fluffy and cooked through.

Serving the Pancakes Transfer the pancakes to a plate and top with a generous dollop of salted butter and a drizzle of syrup.

12.Serve immediately and enjoy the fluffy, delicious pancakes.