Souffle Style Pancakes

Instructions

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1. 1 For blueberry sauce: combine blueberries, water, lemon juice, and sugar in a small pot. Cook over low-medium heat, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat.
2. 2 For pancakes, whisk 2 tablespoons sugar, egg yolks, milk, vanilla, and a pinch of salt together in a bowl. Sift flour and baking powder over yolk mixture. Whisk until smooth.
3. 3 Whip egg whites with cream of tartar until frothy, then slowly stream in remaining 2 tablespoons sugar while mixing. Continue whipping until stiff, glossy peaks form.
4. 4 Fold half of meringue into the pancake mixture until 75% is incorporated (tip: fold lightly to keep it airy). Fold in remaining meringue, stirring just until the last streaks disappear.
5. 5 Heat a nonstick skillet over low heat. Grease with a neutral oil and wipe with a paper towel to leave only a thin layer.
6. 6 Add batter to a piping bag or resealable plastic bag. Snip a large hole in the corner. Pipe tall mounds of batter into the pan, about 1/2 cup each.
7. 7 Add 1 teaspoon water to the pan, and cover with a lid to steam. Cook on low heat, until pancakes have set and no longer look wet on top, about 8 minutes.
8. 8 Carefully flip pancakes and add another teaspoon water. Cover and finish cooking for 3 to 4 more minutes.
9. 9 Serve pancakes with whipped cream and blueberry sauce.