- 2 eggs, separated
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 3 tablespoons white pastry flour
- 1 cup heavy cream, divided
- 1 tablespoon maple syrup or 2 teaspoons confectioners’ sugar (optional)
- ¼ teaspoon lemon juice or white vinegar
- pinch sea salt
- butter, for frying and serving
- raspberries, for serving
- Whisk egg yolks, 1 tablespoon sugar, vanilla, and baking powder until smooth. Beat in flour and 2 tablespoons of the heavy cream.
- Combine egg whites, lemon juice, and salt in a stand mixer, and whisk over medium speed for 1 minute. Gradually add the remaining sugar, and increase the speed to high until the meringue is stiff and glossy, about 1 more minute.
- In 3 installations, gently fold the meringue into the egg yolk mixture until just combined.
- Wipe out the stand mixer bowl, and whip the remaining heavy cream to medium peaks. Sweeten if desired, and set aside.
- Set a nonstick skillet over the lowest possible heat, and melt a small pat of butter. Using an ice cream scoop, or 2 large spoons, dollop ½ cup batter into the pan. Cover with a lid, if you have it, or a large sheet pan, and allow pancakes to gently cook for 3-4 minutes.
- When bubbles start to form on the top, carefully flip the pancakes, and again cover with the lid. Cook for another 2-3 minutes, until the pancakes are cooked through. (You can check this by gently prodding the cakes – they should spring back, and feel more like, well, pancakes, and less like soufflé.) Repeat until you have cooked all the batter.
- Serve pancakes with whipped cream, berries, and more butter.