Soufflé Pancakes Recipe | Catherine Desserts

In a medium sized bowl combine the egg yolks, milk and flour, whisk until smooth In a large bowl whip the egg whites with a hand mixer or stand mixer fitted with the whisk attachment until foamy Add the cream of tartar and sugar, and whip until stiff peaks Gently fold 1/3rd of the meringue into the egg yolk mixture Then add the remaining merinuge and fold until no streaks of egg white remain Heat a frying pan on low heat and scoop two-thirds of the batter into two large mounds in the pan Close the lid and cook for 5 minutes Uncover and top each mound with the remaining batter Close the lid and cook for another 5 minutes Open the lid, flip the pancakes, close the lid and cook for a further 5 minutes Repeat with the remaining batter Carefully transfer pancakes to a plate, top with ice-cream, fruits and maple syrup