Fluffy Soufflé Pancakes

Whisk the egg yolks with sugar until pale and fluffy.

Stir in the milk.

Sift in the flour and baking powder, and beat well.

Whip the egg whites with lemon juice on low speed until frothy.

Gradually add the sugar while increasing the mixer speed, and beat until glossy peaks form that hold their shape on the lifted whisk.

Gently fold the whites into the yolk mixture in 3 additions using a spatula.

Lightly grease a preheated non-stick skillet with oil (wipe away any excess with a paper towel).

Using about 1 to 1.5 tablespoons of batter per pancake, spoon them onto the skillet and cover with a lid (ensure the pancakes don't touch).

Cook over low heat for 3 minutes, then spoon another dollop of batter on top of each.

Cover with the lid and cook for another 4-5 minutes.