Separate the egg yolks from the egg whites and measure all ingredients.

Whisk yolks with milk and vanilla extract until smooth. Sift in flour and baking powder and fold gently.

Beat egg whites until frothy, gradually adding sugar, until stiff peaks form (meringue technique).

Fold meringue into yolk batter in thirds, gently to preserve air bubbles.

Preheat non-stick skillet on low heat, lightly butter surface. Use ring molds for perfectly round pancakes (optional).

Spoon batter into skillet, cover, and cook 4–5 minutes. Flip carefully, cook 3–4 more minutes.

Check doneness: golden outside, soft and jiggly inside.

Serve immediately with syrup, berries, or whipped cream.

Notes / Tips:

Use room-temperature eggs for better meringue stability.

Fold batter gently to maintain airiness.

Cook slowly on low heat for tall, soft pancakes.

Variations: Matcha, chocolate, or fruit-topped pancakes.

Best enjoyed immediately; can be stored in an airtight container for up to 1 day.