Souffle Pancakes

To make the egg yolk batter, mix in all the ingredients together, yolks of the Eggland's Best Classic Eggs (2), Milk (2 Tbsp), Vanilla Extract (2 tsp), All-Purpose Flour (2 Tbsp), and Corn Starch (2 Tbsp) together until smooth.

Then, in another clean bowl, whip up whites of the Eggland's Best Classic Eggs (4) and Distilled White Vinegar (1 tsp) together until frothy. Then, gradually add in Powdered Confectioners Sugar (1/4 cup) and beat until stiff peaks.

Transfer about a third of the meringue into the egg yolk batter, using a whisk to stir. Then transfer all of the egg yolk batter into the meringue bowl and gently fold until bowl mixture are well combined.

Preheat non-stick pan to medium low heat, making sure that it is lightly greased with a layer of oil. Pipe out a generous amount of pancake batter onto the skillet. Cover the pan with a lid and cook for 7 to 10 minutes, making sure that the bottom is not burnt.

Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula. Cook for another 4 to 5 minutes until golden brown.

Transfer to a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.