Steps
- Separate 2 large eggs; freeze the whites for 15 minutes. Whisk the yolks with 1½ tablespoons of whole milk and ¼ teaspoon of vanilla extract until pale and frothy.
- Sift in ¼ cup of cake flour and ½ teaspoon of baking powder; whisk just until smooth. Preheat a 12in / 30cm nonstick skillet with a tight lid over the lowest heat to 300°F / 150°C.
- Beat the cold whites until foamy. Gradually add 2 tablespoons of granulated sugar in thirds; beat to stiff, glossy peaks.
- Whisk one-third of the whites into the yolk batter. Gently fold in the rest in two additions, stopping when no white streaks remain.
- Lightly oil the pan and wipe away excess. Scoop 3 mounds into it; when their tops look slightly dry, add another scoop to each, reserving a final scoop for each pancake.
- Measure 2 tablespoons of water; pour half beside the pancakes and cover. Cook over low heat for 6-7 minutes, adding the reserved batter after 2 minutes and a little water if the pan is dry.
- Gently roll each pancake over with a spatula. Add the remaining measured water beside them, cover, and cook on the lowest heat for 4-5 minutes, until golden with set sides. Dust with icing sugar and drizzle with maple syrup.