In a small bowl, whisk the egg yolks, milk, and vanilla until frothy. Sift in the flour and baking powder. Whisk gently until just combined—do not overmix, or the pancakes will be tough.
Step 2
In a clean, grease-free bowl, beat the cold egg whites and lemon juice until frothy. Gradually add the sugar one tablespoon at a time while beating on medium-high speed. Continue until you have stiff, glossy peaks that stand straight up when you lift the whisk.
Step 3
Add 1/3 of the meringue to the egg yolk base and whisk it in to lighten the mixture. Then, add the remaining meringue and use a spatula to fold it in with a "cut and turn" motion. Stop the moment no white streaks remain to keep the air inside.
Step 4
Heat a non-stick pan on the lowest possible setting. Lightly grease it and wipe off excess oil.
Place 3 large scoops of batter into the pan. Wait 1 minute, then add another scoop on top of each to build height.
Add 1 tablespoon of water to the empty spaces of the pan (don't get the pancakes wet!) and immediately cover with a lid.
Step 5
Cook for 5–7 minutes. The tops should look matte and non-sticky. Carefully flip them using a thin spatula. Add another tablespoon of water, cover, and cook for 5 more minutes.
Step 6
These will deflate slightly as they cool, so plate them while they are still towering!
Notes
If your pan is too hot, the bottom will burn before the middle sets, causing the pancake to collapse when you flip it. Use the lowest flame possible.
Using cold eggs and a dash of acid (lemon juice) helps the meringue stay strong enough to support the weight of the flour.
This dish is special because...
These pancakes are slow cooked made with 4 egg whites folded into the pancakes mix which consist of pancake flour, sugar, milk, and 2 yokes. What makes them tall is the egg whites folded into the mix...takes about 15 minutes to cook just one. Used a round cylinder and filled it 3/4 high and covered...patience, it takes at least 15 minutes on low heat...10 minutes on one side then flip over and cook another 5 minutes on the other side keeping the fry pan always covered... nonstick fry pan is the best to use.
