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Preheat a lidded electric skillet on low heat to roughly 250°F to 300°F. You can also work on the stovetop and use a large nonstick frying pan with a lid, but an electric skillet is better at maintaining a consistent, low temperature.
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While the skillet is preheating, cut six 1 1/4” x 12 1/4” strips of parchment. (If you start with a half-sheet of parchment, cut the strips widthwise to make them about the right length.)
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In a large bowl, whisk together the egg yolks (reserve the whites), water, butter, and vanilla.
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Add the flour and baking powder, and mix until the batter is mostly smooth; some lumps are OK. Set aside while you make the meringue; the mixture will slightly thicken.
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In a large clean bowl of a stand mixer fitted with a whisk attachment or working with an electric hand mixer, beat the egg whites on medium speed until foamy, 1 to 2 minutes.
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Add the salt and cream of tartar to the egg whites. Beat until soft peaks form, then continue to beat while gradually adding the sugar a few teaspoons at a time. Keep beating until the mixture holds a stiff peak.
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Transfer about 1/2 cup of the meringue into the egg yolk mixture and gently fold together using a whisk. The goal is to lighten the egg yolk mixture before adding the rest of the meringue; this will help to ensure that the meringue is easily incorporated, thus keeping more of the air bubbles intact.
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Fold the remaining meringue into the egg yolk mixture in 3 or 4 additions, still using a whisk. Be gentle when combining the two mixtures; you want to stop folding just when no streaks remain.
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Place 3 English Muffin Rings on the preheated electric skillet, and line each ring with one of the strips of parchment. Lightly grease the skillet and strip of parchment.
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Portion about 1/2 cup of batter into each ring. If using a scone and muffin scoop, use 2 scoops of batter per ring.
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Place the lid on the griddle or skillet and cook the pancakes for 5 to 8 minutes, or until the middle of the pancake is jiggly; it should not be wavy or completely set.
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Remove the lid and carefully flip the pancakes, strip of parchment, and English Muffin Ring all at once. To do so, slide a flat spatula underneath one of the pancakes, releasing it from the skillet. Use a pair of tongs to grip the sides of the English Muffin Ring and turn the pancake so that it’s perpendicular to the skillet with one edge of the English Muffin Ring resting on the skillet. Once the pancake is resting vertically, gently tip it over with your flat spatula. (If your ring falls off; that’s OK. Continue to cook the pancake on the second side without it.)
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Replace the lid and cook until pancakes are set and spring back to the touch, about 2 to 3 minutes.
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Transfer the cooked soufflé pancakes to a serving plate and remove the English Muffin Rings and parchment. Serve the first batch of pancakes immediately or place the pancakes in a low (300°F) oven until the second batch of pancakes is ready.
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Repeat the process to make 3 additional pancakes.
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Serve soufflé pancakes immediately, topped with berries, maple syrup, whipped cream, or dusted with confectioners’ sugar or Snow White Non-Melting Sugar.
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These soufflé pancakes are best served immediately. Leftovers can be stored in an airtight container in the refrigerator for several days and then reheated before serving, but they will not have the same light, cloud-like texture as they do when served fresh.
