For the Souffle Pan Cakes

1. Melt butter in a saucepan or in the microwave. Set aside. Separate egg whites and egg yolks into two different bowls.
2. Add the yoghurt to the egg yolks and stir well.
3. Add sifted flour and baking powder, mix until incorporated.
4. In a separate bowl, using an electric mixer beat the egg whites and sugar until stiff peaks form.
5. Take one-third of the egg whites and add to the egg yolk batter. Gently fold in without breaking the air bubbles in the egg whites. Once the meringue has been incorporated, add in another third and fold in. Then add in the final third. When the meringue just incorporated, add the melted butter.
6. Heat the large non-stick frying pan to low heat. Drop the 2-3 Tbsp of batter on the pan. After few minutes, stack one more tbsp of batter to the pancake.
7. Add 1/2 tbsp of water to the side of the pan for creating a little bit of steam. Close the lid and allow to cook about 3-4 minutes.
8. When the tops are almost completely cooked, use a spatula or turner to flip the pancakes. Cook the other side for 2-3 minutes.
9. Once they are nicely browned, transfer the pancakes to the serving plates. 

For the Whipped butter

1. Whip the butter (room temperature) with a hand mixer on low speed for 1 to 2 minutes, pouring milk little by little.
2. Mix for an additional 2 to 4 minutes until the butter is light and creamy.

For the Toppings

1. Place the whipped butter on top. Drizzled with maple syrup and dust the pancake with powdered sugar.