Make your cake flour in 1 cup(240ml) measure first add 2 tablespoons of cornflour then fill it up with all-purpose flour or maida. Level off and then sift 2 times.
Add baking powder to ¼ cup of this flour and set aside.
Beat the whipped cream stiff since I used tropolite I did not add sugar but in case you need to add sugar be sure to use powdered sugar. And beat the cream stiff. Transfer to the fridge.
Separate the yolk and egg whites into 2 bowls. Place the egg white in the freezer and set an alarm for 15 minutes. You will beat the egg whites after 15 minutes.
Beat the milk, vanilla and egg yolks till thick and frothy.
Sift the ¼ cup of cake flour you have made and baking powder into the egg yolk mixture.
Use a whisk and combine. Take care not to over-mix. Set aside.
By now your 15 minutes will be up. Get the egg whites out of the freezer and start beating.
The egg whites become pale and frothy add approximately ⅓ cup sugar at a time and continue whipping the egg whites.
Gradually the egg whites become firm and glossy. Now when you lift the beater the peaks will stand firmly, bend over a little. Set aside do not be tempted to beat further.
Grease a non-stick pan with oil, wipe the excess oil off with a tissue and start heating the pan. Keep heating as long as you continue the next step of mixing.
Add ⅓ of egg white to the egg yolk mixture and whisk together. Don’t worry if the air bubbles break at this stage. There should be no streaks in the mixture.
Mix half of the egg whites in the egg yolk mixture fold gently with a silicone spatula. Mix till there are no streaks.
Now in the egg white add the egg yolk mixture. Fold gently do not breaking the air bubbles in the egg white.
Now let us start making our soufflé pancakes remember the pan we were heating.
If you are making 3 pancakes you can add 4 scoops each. Remember to keep the heat on low all time and use a small ladle.
So make one stack of 3 pancakes make it tall use 3 tablespoon of batter. Remember the first one.
Come back to pancake 1 and add one scoop of batter. Move to the second then the third in a similar manner.
Now by the time you finish adding the batter to all the 3 pancakes, the first one will be slightly dry. Stack one more scoop of batter on each pancake.
By now you will be left with more or less 3 scoops of batter in the bowl.
Set a timer for about 2 minutes and add 1 tablespoon water in between the batter. Cover the pan with a lid a let the pancake cook. The water helps in keeping the pancake moist. Also, the cooking time may vary depending on your stove. I needed a total of 5-6 minutes.
After 2 minutes open the lid and stack high the batter on the pancakes. Add water if needed. Cover and set the timer for 3 more minutes.
After you have cooked for a total of 5-6 minutes very gently using a spatula lift the pancake. When fully done you can easily remove the pancake. If the pancake refuses to let go of the pan wait! Do not try and forcibly remove the pancake it will crack.
Once all 3 are flipped set the timer for 3 minutes and cook on the other side. Add water in between the pancakes. I covered then for about 2 minutes then cooked the last minute on an open flame.
Once done you can transfer to a plate.
Top with whipped cream, compote and chopped strawberries.