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.