Souffle Pancakes

1. In a medium sized bowl combine the egg yolks, milk and flour, whisk until smooth
2. In a large bowl whip the egg whites with a hand mixer or stand mixer fitted with the whisk attachment until foamy
3. Add the cream of tartar and sugar, and whip until stiff peaks
4. Gently fold 1/3rd of the meringue into the egg yolk mixture
5. Then add the remaining merinuge and fold until no streaks of egg white remain
6. Heat a frying pan on low heat and scoop two-thirds of the batter into two large mounds in the pan
7. Close the lid and cook for 5 minutes
8. Uncover and top each mound with the remaining batter
9. Close the lid and cook for another 5 minutes
10. Open the lid, flip the pancakes, close the lid and cook for a further 5 minutes
11. Repeat with the remaining batter
12. Carefully transfer pancakes to a plate, top with ice-cream, fruits and maple syrup