Ingredients
Method
- Whisk the egg yolks with the measured sugar until the mixture turns pale and slightly airy, then slowly blend in the milk in stages until smooth.
- Sift the flour and baking powder directly into the yolk mixture and whisk until a thick, lump-free batter forms.
- Beat the egg whites with cream of tartar until foamy, then gradually sprinkle in the sugar while whipping until glossy peaks form that gently hold their shape.
- Blend one-third of the whipped whites into the yolk batter until fully loosened, then gently whisk in half of the remaining whites without deflating.
- Transfer the yolk mixture into the bowl with the remaining egg whites and carefully fold with a spatula until just combined.
- Warm a nonstick skillet with a lid over very low heat and lightly oil the surface, spreading it thinly with a paper towel.
- Scoop the batter onto the pan in tall mounds, cover with the lid, and cook slowly until the bottoms set and the pancakes rise.
- Remove the lid and add a small scoop of batter on top of each pancake, then cover again and continue cooking until the sides are stable.
- If batter remains, layer it on top, gently flip each pancake, cover, and cook until golden and fully set through the center.
- Transfer the pancakes carefully to plates and serve immediately with desired toppings.
Nutrition
Notes
These pancakes are at their peak the moment they leave the pan—soft, tall, and impossibly tender. Slow heat and patience turn simple ingredients into something quietly magical.