Gather all the ingredients. You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid. It's also nice to have an infrared thermometer gun to check the temperature of the frying pan.
Separate the egg whites and egg yolks into two different bowls. Put the bowl with the egg whites in the freezer for 15 minutes. Why do we partially freeze the egg whites? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.
In the meantime, add the milk and vanilla to the egg yolks and whisk until thick and frothy.
Sift the cake flour and baking powder into the bowl.
Whisk to combine thoroughly (do not overmix) and set aside.
After 15 minutes, take out the bowl with the egg whites from the freezer. The egg whites should be half frozen. Now, start beating the egg whites with a hand mixer (you can also use a stand mixer or balloon whisk).
When the egg whites turn frothy and pale white, gradually add in the sugar (roughlyone-thirdat a time). Continue to whip the egg whites.
The egg whites will become glossy and firm. Stop beating when you lift up the hand mixer and the egg whites stand straight up but the tip of the peak curls over onto itself. This is called medium/firm peaks (not stiff peaks yet).
Heat a large non-stick frying pan to 300ºF (150ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil with a paper towel (otherwise the pancakes will have a spotty pattern). Keep the pan on low heat while you combine the egg whites and egg yolk mixture in the next step.
Take one-third of the egg whites and add to the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this point).
Next, take half of the remaining egg whites and add to the egg yolk mixture. Using a whisk, gently fold them in without breaking the air bubbles in the egg whites. Why do we use a whisk instead of a silicone spatula? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.
Now, transfer the egg yolk mixture back into the remaining egg whites. Carefully fold the two mixtures together without breaking any air bubbles. Make sure to mix the batter very gently until the ingredients are thoroughly combined.
Keep your frying pan heated to 300 ºF (150 ºC) at all times over low heat. Remember, each pancake gets roughly 4 small scoops of batter, and you will be making three pancakes. For the first pancake, place one scoop of batter and make a tall mound in the frying pan, using a small ladle or a serving spoon (that’s bigger than a regular spoon—probably 2-3 Tbsp). Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next two pancakes, giving each pancake two scoops of batter.
By the time all three pancakes have two scoops, the surface of the batter is slightly dry already. At this point, you can mound one more scoop on top of each pancake, keeping the batter piled up high. In the bowl, you should still have roughly three scoops left (if you have slightly more, that’s okay).
Set the timer for 6-7 minutes, add 1 Tbsp water in three empty spaces inside the pan, and cover with a lid. The steam from the water keeps the pancakes moist while they cook. Please note: The suggested time is just a guideline; how long you will cook the pancakes is based on the temperature of your frying pan.
After 2 minutes have passed, open the lid, and add one final scoop for each pancake (or more scoops if you have more batter). Make sure to stack the batter high, not wide. If the water has evaporated, add a little bit more. Cover with the lid and cook.
After 6-7 minutes have passed, lift the pancake VERY GENTLY using an offset spatula. If the pancake is stuck, don’t touch it until it firms up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake.
Here is another set of images to show the process. Slightly pull the pancake to create an empty space and gently flip it over with a “rolling over” motion.
Add more water to the empty spaces in the pan and set the timer for 4-5 minutes to cook the other side on the lowest heat setting.
Once they are nicely browned, transfer the pancakes to your serving plates.
Place the fresh whipped cream on the pancakes and top with the berries. Dust the pancake with confectioners’ sugar and drizzle with maple syrup. Enjoy!
To Make the Fresh Whipped Cream
Prepare an ice bath: Put ice cubes and water in a large bowl and place a clean and dry medium bowl on top of the ice water. Add the heavy cream and sugar to the medium bowl to keep them cold.
Whisk on high speed until medium to firm peaks form. The cream should not be runny but soft, fluffy, and firm instead. Keep the whipped cream chilled until you're ready to serve the pancakes.
How to Prevent Your Soufflé Pancakes from Collapsing:
Soufflé pancakes can be tricky to make (probably not easy for a beginner cook), so make sure to read my tips in the post thoroughly before you start cooking.
Beat your egg whites correctly. Underbeating or overbeating will cause the pancakes to deflate after cooking.
Cook over low heat, and make sure the insides of the pancakes are properly cooked through. If the inside is not cooked through, there is no structure to hold up the pancakes and they will collapse as soon as the temperature drops.