Separate egg yolk and white. Keep the egg whites in the refrigerator.
In a bowl, whisk egg yolks. Add milk and sift in flour and baking powder. Mix well.
Take the egg whites from the refrigerator and whip up using electric hand mixer. As you mix, add granulated sugar, one tablespoon at a time. Beat the meringue until stiff peaks form.
In the bowl with egg yolk, milk and flour, scoop about 1/3 of meringue using a whisk and mix.
Then, pour the entire meringue into the mixture using a spatula and mix while trying not to crush meringue bubbles.
Heat up plenty of butter in a pan and melt over low heat. Make about 3.5-4 inch round with the pancake batter. Place plenty of batter on top to make a mountain-shape. This recipe makes three pancakes.
Over very low heat, cook for 7 minutes.
Wet the slotted spatula and carefully flip the pancakes.
Once flipped, add about a half of tablespoon of water into the pan and place the lid. Continue cooking for 7 to 10 minutes. Keep an eye on the pancakes while you wait, and keep adding ½ tablespoon of water when the water evaporates. Touch the side of the pancake and if batter doesn’t stick to your finger, it’s done! If you overcook them, they’ll shrink and won’t be as fluffy as you’d like.
Plate the pancakes and decorate them with powdered sugar, whipped cream, strawberries, and a mint leaf! Pour maple syrup if you’d like and enjoy!