Prepare the whipped cream by adding ½ cup of heavy cream and 1½ tablespoons of sugar in a mixing bowl. Use a hand mixer to whip until soft peaks form. Keep in the refrigerator until pancakes are ready.

In a mixing bowl, crack the eggs and separate the yolks from the whites.

Add whole milk and vanilla extract to the yolks and whisk until smooth.

Sift in the cake flour and baking powder, mixing until just combined. Set aside.

In a clean mixing bowl, beat the egg whites with an electric mixer until frothy. Gradually add sugar and whisk until stiff peaks form, creating a glossy and smooth meringue.

Gently fold one-third of the meringue into the egg yolk mixture using a spatula. Repeat until all meringue is incorporated without deflating the mixture.

Heat a non-stick pan over low heat and lightly grease it with neutral oil.

Ladle the batter onto the pan, using a round mold for shape if desired. Pour in a tablespoon of water around the pancakes and cover with a lid.

Cook for 4 to 5 minutes until the bottoms are golden, then flip gently and cook for another 4 to 5 minutes.

Stack the pancakes on a plate. Dust with confectioners’ sugar, add fresh berries, and serve with whipped cream and maple syrup on the side.