Start by gathering all your ingredients. It’s best to use a kitchen scale for accuracy. You’ll need a 12-inch nonstick skillet with a lid for cooking.

To prepare the fresh whipped cream (optional), set an ice bath up with ice and water in a large bowl and place another medium bowl on top. Pour in the heavy cream and sugar, and whisk until you reach medium peaks. Keep it cold until you’re ready to top your pancakes.

Now let’s mix the batter! Separate the egg whites and yolks into two bowls. Chill the egg whites in the freezer for about 15 minutes. While waiting, whisk together the egg yolks, milk, and vanilla until thick. Sift in the cake flour and baking powder, then stir gently to combine.

After the egg whites are chilled, beat them until fluffy. Gradually incorporate the sugar while mixing, and beat until stiff peaks form.

Keep your skillet at 300°F over low heat and grease it with oil. Start folding the egg white mixture into the yolk mixture, being careful not to deflate the air bubbles.

For cooking, scoop mounds of batter into the pan (each pancake should have about four large scoops). Once you’ve placed all the mounds in the skillet, add water around them and cover. Steam for 6–7 minutes while keeping an eye on them.

After the time is up, gently flip the pancakes and steam for another 4–5 minutes until golden brown.

To serve, add whipped cream, fresh berries, powdered sugar, and a drizzle of maple syrup. Enjoy and make wonderful memories together!