Impossibly tall, cloud-like Japanese soufflé pancakes with a jiggly, melt-in-your-mouth texture thanks to a Swiss meringue fold technique — the weekend breakfast that will stop your Instagram followers mid-scroll.
In a medium bowl, whisk together the 2 egg yolks, milk, vanilla extract, sifted flour, and baking powder until a smooth, thick ribbon batter forms. Set aside.
In a completely clean, grease-free bowl, beat the 2 egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add granulated sugar in three additions, beating on high until stiff, glossy meringue peaks form and the bowl can be turned upside down without the mixture falling.
Gently fold one-third of the meringue into the yolk batter with a silicone spatula using large circular scooping motions to lighten it. Add the remaining meringue in two additions, folding until just combined with visible white streaks still faintly present — do not over-mix.
Heat a non-stick pan over the lowest heat setting. Lightly butter the surface. Place two 3-inch ring moulds (or improvise with crumpled foil rings) on the pan. Spoon batter into each mould in two layers, doming it high above the ring. Cover the pan with a lid and cook for 6–7 minutes.
Carefully slide a thin spatula under each pancake and flip in one decisive motion. Cook covered for a further 5–6 minutes until the pancakes are cooked through and spring back lightly when touched. Slide rings off and serve stacked immediately with maple syrup, whipped cream, and fresh seasonal berries.
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