Step 1

In a bowl, whisk baking powder, flour, powdered sugar & salt. Set aside.

Step 2

In a separate bowl, whisk melted butter, vanilla extract, milk, the egg yolk, lemon juice & zest. Set aside.

Step 3

To the bowl of a stand mixer, add egg whites & cream of tartar. Whisk on high until stiff peaks form; this should take no more than 5 minutes. Set bowl aside. Pour melted butter-milk mixture into the dry ingredients. Fold until well combined but a bit lumpy.

Step 4

Next, carefully fold in the whipped egg whites until just combined. It’s imperative that you do not over-mix or your pancakes won’t be fluffy & aerated. Set the bowl aside.

Step 5

Place a pan over medium high heat & coat with non-stick spray. Do the same to the 3-inch food ring molds — I did two at a time to ensure that my pan wouldn’t be overcrowded. Place molds into the preheated pan. Fill each mold about 75% full with the batter. Carefully smooth out the top with the back of a spoon.

Step 6

Place the lid on the pan, slightly reduce the heat & allow pancakes to steam for 7 minutes. Lift the lid & carefully remove the molds. Slide a thin spatula underneath the pancake & flip. Some batter may spill out but don’t fret. Simply push the batter toward the pancake. Cook pancakes for 3 1/2 more minutes.

Step 7

Once cooked, plate the pancakes. Top each pancake with a layer of sugar & torch until the sugar caramelizes. If you don’t have a torch, simply put the pancakes on a baking sheet & caramelize under the broiler for ~5-6 minutes.