Pumpkin Spice Soufflé Pancakes

Heat a 12-inch nonstick skillet with a lid over medium-low heat.

In the bowl of a stand mixer, place egg whites. Freeze for 15 minutes.

In a medium bowl, whisk together egg yolks, milk, 2 teaspoons (10 grams) oil, and vanilla until slightly thickened and frothy, about 2 minutes. Sift flour, Pumpkin Spice Mix, baking powder, and salt over yolk mixture. Whisk until just combined. (Batter should fall off the whisk in a slow stream.)

Place stand mixer bowl with egg whites on the stand mixer. Add cream of tartar; using the whisk attachment, beat at medium speed until egg whites start to foam. With mixer on medium speed, add sugar in a slow, steady stream. Increase mixer speed to medium-high, and beat until stiff peaks form. (Be careful not to overbeat.) Using a balloon whisk, gently whisk one-third of egg white mixture into egg yolk mixture just until combined. Fold in remaining egg white mixture just until combined. Place in a large pastry bag, and cut about a ¾-inch opening in tip.

Add remaining 1 teaspoon (5 grams) oil to skillet. Using a paper towel, evenly and lightly coat bottom of skillet with oil.

Pipe two-thirds of batter in 3 circles, making sure to build batter up as you go. (Pancakes will be about 1 inch tall and 3½ inches wide.) Place a few drops of water close to side of skillet, and cover. Cook until top of batter looks set, shiny, and starting to dry, about 2 minutes. Evenly pipe remaining batter on top of pancakes. Cover and cook until bottoms are golden brown, 4 to 5 minutes, adding drops of water as needed. Turn pancakes; add drops of water, cover, and cook until golden brown, 4 to 5 minutes. Remove from heat, and serve with salted butter and maple syrup.