American-Style Souffle Pancakes

Combine blackberries and raspberries in a bowl. Gently fold in maple syrup to coat the berries, enhancing their natural sweetness and giving them a glossy shine. Set aside. (5 minutes)

Carefully separate the egg yolks and whites into two distinct mixing bowls. Ensure no yolk contaminates the whites for optimal whipping. (2 minutes)

In the bowl with the egg yolks, add 2 tablespoons plus 1 teaspoon of sugar. Whisk vigorously until the sugar is fully dissolved and the mixture appears slightly pale. Incorporate the vanilla extract, milk, and melted butter. Gradually add 1/4 cup plus 1 tablespoon of self-rising flour, whisking until just combined and no lumps remain. Avoid overmixing to keep the batter light. (7 minutes)

Add cream of tartar to the egg whites. Using a clean whisk or electric mixer, whip the egg whites until stiff, glossy peaks form. This step is crucial for achieving the soufflé-like texture. (8 minutes)

Gently stir one-third of the whipped egg whites into the yolk batter using a silicone spatula. This lightens the batter, making it easier to fold in the remaining whites. Carefully fold in the rest of the whipped egg whites, scraping the batter over the top and rotating the bowl, until just combined. Be mindful not to deflate the whites; a few streaks are fine. (5 minutes)

Lightly butter a non-stick pan or griddle over medium-low to medium heat. Once the pan is heated, scoop the desired amount of batter onto the pan. Cover and cook until bubbles form on the surface and the edges appear set, approximately 2 to 3 minutes. Flip the pancakes carefully and continue cooking until the bottom is golden brown, another 2 to 3 minutes. Repeat with the remaining batter, adding more butter as needed. (15 minutes)

Serve the pancakes immediately on warm plates. Top generously with the prepared berry mixture. A dusting of powdered sugar or a drizzle of extra maple syrup can add an extra touch of elegance. (3 minutes)