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Mix the yolks and flavorings: In a separate bowl containing the egg yolks, add the milk, soft flour, sugar, lemon juice and vanilla extract. Mix until well combined and smooth.
Mix the egg whites and egg yolk mixture: Gently fold the egg yolk mixture into the beaten egg whites. Be careful not to overmix as you want to retain as much air as possible in the mixture.
Cooking: Heat a non-stick pan over low to medium heat. Add a little cooking oil and spread it evenly around the pan.
Spoon the batter: Using a spoon or ladle, pour a little pancake batter into the pan. Depending on your preferences, you can make smaller pancakes using less batter or larger pancakes using more.
Cooking Process: Cover the pan with a lid and cook the pancakes for about 2-3 minutes on one side until the bottom is golden brown and bubbles start to form on the surface.
Flip and cook: Carefully flip the pancakes using a spatula and cook for another 2 to 3 minutes on the other side, uncovered.
Serve: Once both sides are golden brown and the crepes are cooked through, remove them from the pan and serve immediately. You can top them with your favorite toppings such as fresh fruit, syrup or powdered sugar.
Bon appetit for your fluffy soufflé pancakes
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