1-Step 1: Preparing the Egg Yolk Mixture: In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until smooth and well combined. This mixture forms the flavor base of your pancakes.

2-Step 2: Creating the Batter Base: Add the all-purpose flour, baking powder, and salt to the egg yolk mixture. Mix well until smooth and no lumps remain. Set this aside while you prepare the egg whites.

3-Step 3: Whipping the Egg Whites: “The success of these pancakes largely depends on properly whipped egg whites. Make sure your mixing bowl and beaters are completely clean and dry any grease can prevent the whites from reaching stiff peaks.” Using an electric mixer, beat the egg whites until frothy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form. You should be able to turn the bowl upside down without the egg whites sliding out.

4-Step 4: Combining the Mixtures: Gently fold about one-third of the stiff egg whites into the egg yolk batter until just combined. Carefully fold in the remaining egg whites, preserving as much air as possible. Use a gentle motion, rotating the bowl and folding from bottom to top rather than stirring.

5-Step 5: Preparing the Pan: Heat a 12-inch deep-sided skillet over low heat. Melt a small amount of butter to grease the pan. The low heat is essential you want the pan to be hot enough to cook the pancakes but not so hot that they burn before the inside is cooked through.

6-Step 6: Shaping the Pancakes: Use a cookie scoop or spoon to place 4-5 scoops of batter, spaced apart, into the skillet. Add a second layer of scoops directly on top of the first layer for each pancake. They should look like small mountains of batter.

7-Step 7: First Round of Cooking: Pour 1 tablespoon of water into a hot, empty area of the skillet (away from the batter). Immediately cover the skillet with a lid and set a timer for 2 minutes. The water will create steam that helps cook the pancakes from the sides and top.

8-Step 8: Adding the Final Layer: Remove the lid. Add one more scoop of batter onto the top of each pancake. Cover the skillet again and cook on low-medium heat for 5-6 minutes.

9-Step 9: Checking for Golden Brown Bottoms: Uncover the skillet and check if the pancake bottoms are golden brown. If not browned enough, slightly increase the heat and cook for a brief additional time. Be careful not to burn them!

10-Step 10: Flipping and Finishing: Carefully flip each pancake. This can be tricky as they are delicate. Sprinkle another 1 tablespoon of water into the empty skillet area. Cover and cook for an additional 4 minutes, or until pancakes are golden brown on both sides and cooked through.

11-Step 11: Completing the Batch: Repeat the cooking process with any remaining batter. Remember to maintain low heat and add water to create steam for each new batch.

12-Step 12: Serving Your Masterpieces: Serve immediately with your preferred toppings. These souffle pancakes are best enjoyed fresh, as they may deflate slightly as they cool. If you have leftovers, store them in an airtight container at room temperature.