1. 1

   Step 1: Whisk the flour, baking powder, salt and 1 tablespoon of the sugar in a large bowl.

2. 2

   Step 2: In a second bowl, whisk the egg yolks with the milk, vanilla and melted butter until smooth.

3. 3

   Step 3: Pour the wet into the dry and fold just until no dry flour remains. A few lumps are fine — overworking makes them tough.

   Stop mixing the moment the flour disappears.

4. 4

   Step 4: Beat the egg whites to soft peaks, add the remaining sugar, and beat to firm, glossy peaks, about 3 minutes.

   Whip whites: 03:00

5. 5

   Step 5: Fold one third of the whites into the batter to loosen it, then fold in the rest in two additions, keeping as much air as you can.

6. 6

   Step 6: Heat a non-stick pan over the lowest possible heat and brush with butter. Spoon in batter to make 3 tall pancakes, building each one up with an extra spoonful on top.

7. 7

   Step 7: Cover the pan and cook for 4 minutes until the edges look dry and bubbles break on the surface.

   First side: 04:00

8. 8

   Step 8: Flip gently and cook uncovered for 2 minutes more. Keep finished pancakes warm in a low oven while you cook the rest.

   Second side: 02:00

9. 9

   Step 9: Stack, pour over the maple syrup and top with strawberries.

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.