Start by putting all the eggs in a stand mixer, stirring them at full power for at least 10 minutes until they turn into a thick foamy texture.

While the eggs are beating, combine all the dry ingredients.

Add the milk little by little and mix well with a whisk. If the dough is still dry, add a little bit more milk than it says in the recipe, as each type of flour is different.

When you have a smooth texture, and the eggs are foamy, take a spoon and carefully fold in the eggs

Once everything is well-blended (no lumps), heat up the pan to medium.

Use a neutral plant-based oil for the first pancake to prepare the pan. Tip: it’s better not to use butter as the surface doesn’t cook evenly.

Use 2 tablespoons of the batter per pancake, pouring it into the middle of the pan. Turn over after 1-2 minutes and cook them until ready. Note: If they are not fluffy enough, you can add more baking soda.

Place 5 pancakes on a tower and add the toppings of your choice (see below).