Fluffy Soufflé Pancakes with White Chocolate and Cherries

Halve the cherries and toss them with sugar and lemon juice.

Let them sit to macerate.

Separate the egg yolks from the whites.

Melt the chocolate over a double boiler or in short bursts in the microwave.

Whisk the flour together with the baking powder.

Beat the egg yolks with the milk and vanilla.

Add the flour and mix well.

Fold in the melted chocolate.

Whip the egg whites with sugar until stiff peaks form.

Gently fold the whipped whites into the batter in two additions.

Melt a bit of butter in a preheated skillet.

Spoon the batter onto the skillet to form tall, thick pancakes.

Cover and cook for 4 to 5 minutes until golden brown on one side, then flip and cook for another 3 to 4 minutes.

Stack the pancakes and top them with the cherries.