Soufflé pancakes

Method

1. Whisk the egg yolk, half the sugar and vanilla together in a small bowl until pale and frothy. Add the milk, whisking until well combined, then sift in the flour, baking powder and a pinch of salt and mix until incorporated.
2. In a separate clean bowl, combine the egg whites and cream of tartar. Beat with an electric hand mixer to soft peaks (the tops should flop over when you lift out the beaters). Add the remaining sugar and continue beating to stiff, glossy peaks.
3. Fold the yolk mixture into the meringue in 2 additions using a figure-of-eight motion until just combined – don’t overmix or you’ll knock out the air.
4. Heat a large lidded non-stick pan over a medium heat. Very lightly grease the pan, then dollop in about ⅔ of the batter in 2 large mounds, spaced well apart (they’ll puff as they cook). Add 2 tsp water to the pan, then cover and reduce the heat to its lowest setting and cook for 4 minutes. Divide the remaining batter between the 2 pancakes, then cover again and cook for another 4 minutes. Gently flip the pancakes and cook for 4 minutes more. Serve straightaway, topped with butter, a dusting of icing sugar and maple syrup.