Preheat oven to 350℉.

Mix together the all-purpose flour, powdered sugar, baking soda, baking powder, and salt. In a separate bowl, mix together the milk, egg yolk, and melted butter. Mix the wet ingredients into the dry until combined and few lumps are present.

In a mixing bowl with a whisk attachment, add the egg whites. Whip until soft peaks form. Sprinkle in the sugar. Once combined, whip on medium-high speed for 5 minutes.

Fold the egg whites into the batter in 3 parts (with the goal being to trap as much air as possible). In a shallow-edged skillet, place a 3-inch ring mold and spray with pan coating. Heat the pan to medium-high heat and scoop in 4–6 ounces of batter. Reduce heat to low and allow the pancakes to cook for 7 minutes. Place the skillet with the pancake batter in the oven for 7 minutes. Remove from the oven, gently flip the rings with the batter, and cook the other side on the stove for 7 minutes. (If you prefer to skip the ring mold, you can eliminate the oven step. Simply pour the batter into a more natural, flat shape in your pan on the stove, cooking each side for about 7 minutes.)

Using tongs, gently remove the hot ring mold and serve with Maine maple blueberry syrup and crème chantilly.