Fluffy Soufflé Pancakes

Heat your pan over low heat.

Mix together the egg yolk, sugar, flour, baking powder, milk, and butter until you get a thick batter.

In a separate bowl, whip the egg whites to soft peaks, then add cream of tartar and sugar, and continue whipping until stiff peaks form.

Gently fold the whites into the batter in portions, being careful to keep it airy.

Lightly oil the pan and wipe off any excess.

Pour in half the batter — about three spoonfuls.

Spritz with water, cover, and cook for 5 minutes.

Add the remaining batter, spritz again, cover, and cook for another 5 minutes.

Flip the pancakes and cook covered for 10 minutes.