• Prepare the Ingredients

  Separate the egg whites and yolks into two clean bowls. Use a glass or stainless steel bowl for the egg whites to ensure no oil residue interferes with the meringue formation.
• Make the Batter

  In the bowl with egg yolks, whisk together the milk, vanilla extract, and flour until smooth.

  Add baking powder and mix well.
• Whip the Meringue

  In a clean bowl, start beating the egg whites until foamy. Gradually add sugar while continuing to whip until stiff peaks form. If using cornstarch, mix it in at the end to help stabilize the meringue.
• Combine the Mixtures

  Gently fold the meringue into the yolk mixture in batches, using a spatula to keep the batter light and airy. Avoid overmixing to retain the fluffy texture.

Cooking Without a Mold

• Lightly grease a non-stick pan and preheat it over low heat (about 170°C or 340°F).
• Use a piping bag or spoon to place batter onto the pan, forming thick pancakes.
• Add a few drops of water to the pan, cover with a lid, and let the pancakes steam for about 4 minutes.
• Carefully flip the pancakes once the bottoms are firm. Cover again and cook for another 1-2 minutes until fully set.

Cooking With a Mold (For Extra Thickness)

• Create a mold by folding a 36cm x 4cm strip of parchment paper into a ring, approximately 11cm in diameter, and secure it with tape or a staple.
• Lightly grease the inside of the mold and place it in a greased non-stick pan over low heat.
• Spoon the batter into the mold, filling it halfway.
• Cover with a lid and cook for 4 minutes, then turn off the heat and let it sit for another 4 minutes without removing the lid.
• Once the batter firms up, carefully flip the pancake and cook for another 1-2 minutes until golden.
• Test for doneness by inserting a skewer—if it comes out clean, the pancake is ready.
• Serve and Enjoy

  Plate the soufflé pancakes and serve with butter, maple syrup, or whipped cream. Enjoy their cloud-like texture!