Classic Pancakes and Soufflé Pancakes

In a medium bowl, whisk together 1 whole egg and 1.5 cups (386g) of whole milk. Add 2 tbsp (21g) of melted unsalted butter and whisk until combined.

In a separate large bowl, whisk together 2 cups (300g) of all-purpose flour, 0.25 cup (50g) of granulated sugar, 1 tsp (4g) of baking powder, and 0.5 tsp (4g) of fine sea salt.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.

In a medium bowl, whisk together 2 large egg yolks, 1.5 cups (386g) of whole milk, and 1 tsp (3g) of vanilla extract.

In a separate large bowl, sift together 1/4 cup (30g) of cake flour, 0.5 tsp (2g) of baking powder, and 0.25 tsp (1g) of fine sea salt.

Pour the yolk mixture into the dry ingredients and whisk until just combined. Stir in 2 tbsp (21g) of melted unsalted butter.

In a clean, dry bowl, beat 4 large egg whites with a hand mixer on medium speed until soft peaks form. Gradually add 2.5 tbsp (35g) of granulated sugar and continue beating until stiff, glossy peaks form. Be careful not to overbeat.

Gently fold about one-third of the whipped egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites in two additions until just combined, being careful not to deflate the batter.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or 1-2 tbsp (14-28g) of unsalted butter.

Pour or scoop the batter onto the skillet, using approximately 1/4 cup (60ml) of batter per pancake. Cook for 2-3 minutes, or until golden brown on the bottom and bubbles appear on the surface.

Flip the pancakes and cook for another 1-3 minutes, or until golden brown and cooked through. Repeat with the remaining batter.

Heat a non-stick skillet over low heat. Lightly grease with cooking oil and wipe off excess with a paper towel.

Pipe two evenly sized mounds of batter onto the skillet, using only half of the batter. Add 1 tbsp (15ml) of water to the empty spaces in the pan, immediately cover with a lid, and cook for 5 minutes.

Pipe another mound of batter on top of each pancake. Add another 1 tbsp (15ml) of water, cover, and cook for 3-4 minutes, or until cooked through. Adjust time as needed to avoid over or undercooking.

Carefully remove the soufflé pancakes from the pan and place them on a plate.

Stack the American pancakes and top with butter and maple syrup. For the soufflé pancakes, top with whipped cream, butter, powdered sugar, and a drizzle of maple syrup.

Serve immediately and enjoy the fluffy, delicious pancakes!