Method

• 1.
  Preheat the oven to 130°C/110°C fan-forced.
• 2.
  In a medium bowl, whisk the yolks, milk and vanilla until well combined. Sift over the flour and baking powder then whisk until smooth.
• 3.
  In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites and a pinch of fine salt until frothy. Add the caster sugar and whisk until stiff peaks form.
• 4.
  Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Carefully fold in the remaining egg whites.
• 5.
  Transfer the batter to a piping bag fitted with a large round tip. Heat a very large non-stick frypan (with a lid) over very low heat and lightly spray with oil.
• 6.
  Making 3 at a time, pipe the batter to form a thick, high pancake, about 6-7cm wide. Cover and cook for 3-4 minutes. Remove lid and pipe more batter on top. Add a splash of water to the pan, making sure the water does not touch the pancakes. Cover and cook for a further 3-4 minutes. Carefully flip the pancakes. Cover again and cook for a further 5-6 minutes. Transfer to a small baking tray and keep warm in the oven. Repeat with remaining batter to make 3 more pancakes.
• 7.
  Serve pancakes with butter and maple syrup.