In a medium bowl add egg yolk, maida flour, milk and mix well to combine all. Then add the vanilla extract and whisk the mixture until the batter is smooth and the mixture turns pale yellow.

In another bowl, remove the egg whites from the fridge and add a few drops of lemon. Lemon drops help to keep the egg whites stable so that the souffles do not crumble. Beat at highest speed for 1 minute. When the egg whites are beaten, add the sugar and beat again until hard peaks are formed. (About 2- minutes.) It should be able to hold its form.

Using a spatula, remove 1/3 of the meringue and add it to the yolk mixture. Gently fold the white strips into the batter. Fold from the bottom, so that the batter at the bottom of the bowl is not unmixed. If you mix too hard, the meringue will lose its texture.
Once the meringue is fully mixed, add the second and next the third white strips. At the end, batter should be very light and airy.

Pre-heat the pan for about 1 min and brush with oil. Once the oil and pan are hot, first pour 2 Scoops for each pancake. For Scoop use a small ladle or a serving spoon that’s bigger than a regular spoon - probably 2-3 Tbsp). Pour 1 to 2 tsp water on each side of the pan (preferably not touching the pancakes). Close the lid and cook for about 2-3 minutes.

After 2 minutes, add 2 more scoops on each pancakes. Cover and cook for 5 minutes.
When the surface looks fully cooked, flip the pancakes with spatula.
Cover and cook for extra 5 mins till the pancakes are completely golden brown on both sides.

Switch off the gas and let the pancake remain inside a pan for 1 min.
Then place pancakes onto plate. Serve warm with hersey syrup or butter as Toppings.

From 1 egg make two small pancakes or make 1 big pancake.
Second time while making souffle, I made 1 pancake from 1 egg and served garnished with Hershey syrup.