Fluffy pancakes in the oven

Ingredients:

• 3 tbsp. cake flour
• 6 tablespoons powdered sugar
• 4 tsp baking powder
• 1 teaspoon coarse salt
• 2 and 1/4 cups milk
• 110g (8 tbsp) unsalted butter, melted and cooled, plus extra for serving
• 1 tsp vanilla extract
• 2 large eggs, separate the whites from the yolks + 4 whites
• 0.5 tsp cream of tartar
• Maple syrup, for serving
• Whipped cream, for serving
• Fresh berries, for serving
• Special equipment: small (20 cm) non-stick oven-safe frying pan; medium (25 cm) non-stick oven-safe frying pan

Preparation:

1. Place baking sheets in the upper and lower thirds of the oven and preheat to 450°F (230°C). Lightly spray one small (8-inch) and one medium (10-inch) skillet with cooking spray (or lightly brush with melted butter).
2. In a large bowl, combine the flour, powdered sugar, baking powder, and salt. In a medium bowl, whisk together the milk, melted butter, vanilla, and egg yolks until smooth. In another large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold the milk mixture into the flour mixture until smooth. Using a spatula, fold one-third of the beaten egg whites into the batter. Then gently fold in the remaining beaten egg whites until fully incorporated (do not overmix).
3. Place 3 cups of batter in a small skillet and the remaining batter in a larger skillet. Cover each skillet with a lid (or foil). Bake in the oven, rotating the skillets halfway through, until the pancakes are cooked through and golden brown, 15–17 minutes.
4. Place a larger pancake on a serving platter and top with a smaller pancake. Drizzle generously with syrup and top with whipped cream and berries. Serve with butter.