Separate the eggs into two bowls. In one bowl, whisk the yolks with the milk, flour, baking powder, and vanilla extract until well combined.
In the other bowl, beat the egg whites with an electric mixer on medium-high speed. As they start to foam, gradually add the sugar and cream of tartar until you get stiff peaks.
Gently fold the egg whites into the batter about one-third at a time.
Grease a deep, non-stick frying pan and place over low to medium heat. Put the metal ring molds in the pan.
Spoon the pancake batter into the metal ring molds, filling them about three-fourths full. Cover the pan with a lid and cook for about four to five minutes, until the bottoms of the pancakes are golden brown.
Carefully flip the molds (they will be hot), cover and cook for an additional four to five minutes until the other side is golden brown and the pancakes are cooked through.
Remove the molds from the pan and use a knife to release the pancakes from the mold. Serve with whipped cream, maple syrup, fresh fruit and mint leaves.
Directions
The berries in the image were used for styling only. Berries are often infested with insects; ask your LOR about inspecting them.
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What can I sub cream of tartar with?
You can try substituting the 1 teaspoon of cream of tartar with 2 teaspoons of lemon juice or white vinegar. Both help stabilize the whipped egg whites, which give these pancakes their signature fluffy texture. Just make sure to beat the egg whites until stiff peaks form and fold them gently into the batter.
Can I make it without the molds?
Yes, you can make these without a mold! They may spread a little more and won't be quite as tall, but they should still be fluffy. Spoon the batter into small, tall mounds in the pan and cook over low heat, covered, to help them rise and cook through.