Soufflé Pancake Japonais au Caramel

1.In a mixing bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add 25g of sugar while continuing to whisk until stiff peaks form. Set aside.

2.In another bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Add the milk and vanilla extract, mixing until combined.

3.Sift the flour, baking powder, and salt into the egg yolk mixture, and gently fold until just combined.

4.Carefully fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the mixture.

5.Preheat a non-stick skillet over low heat and lightly grease it with butter.

6.Pour about 1/4 cup of the batter into the skillet for each pancake. Cover the skillet with a lid and cook for 4-5 minutes, until the bottom is golden and the top is set. Flip the pancakes carefully and cook for another 2-3 minutes. Repeat with remaining batter, greasing the skillet as needed.

7.For the caramel sauce, in a saucepan over medium heat, melt the sugar until it turns a deep amber color. Remove from heat and carefully add the butter, stirring until melted. Gradually whisk in the heavy cream until smooth, then return to low heat and stir in the sea salt. Allow to cool slightly before serving.