Gather all the ingredients and prepare a nonstick frying pan with a lid.

For the whipped cream, prepare an ice bath and place a bowl over it. Add heavy cream and sugar to the bowl and whisk until medium to firm peaks form.

Separate the eggs into whites and yolks in two bowls; freeze the bowl with egg whites for 15 minutes.

In the bowl with egg yolks, add whole milk and vanilla extract, and whisk until thick and frothy.

Sift in cake flour and baking powder; whisk to combine thoroughly and set aside.

Remove egg whites from the freezer and beat with a mixer until frothy; gradually add sugar.

Increase speed and beat until stiff peaks form.

Heat a nonstick frying pan to 300ºF (150ºC) over low heat and grease with neutral oil.

Take one-third of the meringue and blend into the egg yolk mixture; repeat with half of the remaining meringue.

Transfer the egg yolk mixture back into the bowl with the remaining meringue and fold gently until combined.

Place mounds of batter into the frying pan, using about four scoops per pancake.

Add water to the pan and cover with a lid, cooking for 6–7 minutes.

After 2 minutes, add more batter on top of each pancake and continue cooking.

Gently lift each pancake after 6–7 minutes to check for doneness.

Flip pancakes gently and add more water to cook the other side for 4–5 minutes.

Once browned, transfer pancakes to serving plates.

Top with optional whipped cream, fresh berries, confectioners’ sugar, and drizzle with maple syrup.