Soufflé Pancakes with Blueberry Jam From Kid Chef Matthew Smith

For the jam, in a small saucepan over medium heat, cook the blueberries, lemon juice, water and corn starch, stirring to combine. Add cinnamon, salt and vanilla extract, if using. Bring to a boil and let simmer 5 to 10 minutes.  

For the pancakes, in a large mixing bowl, whisk the egg yolks, milk, vanilla extract and flour until combined and pale yellow.  

In a separate bowl and using a whisk or standing mixer, whisk the egg whites and cream of tartar or lemon juice until soft peaks form. Gradually beat in the granulated sugar until stiff peaks form. 

Gently fold ⅓ of the egg white mixture into the egg yolk mixture. Repeat until combined. 

Brush a medium pan with oil and place over medium heat. Add 2 scoops pancake mixture (approximately ⅛ of the batter) and a dash of water to the side of the pan. Cover and cook for 2 minutes. Reduce the heat to medium-low and add 2 more scoops batter on top of the existing pancakes and another dash of water to the pan, then cover and cook 3 to 4 minutes more on one side. Flip and cook, covered, for 3 to 4 minutes until golden brown. Repeat to make 2 more pancakes. 

Serve pancakes with blueberry jam on the side and sifted with confectioner's sugar on top.