Separate the Eggs:
Carefully separate the egg yolks from the whites into two large bowls.
Whisk the Yolks:
Add sugar to the yolks and whisk until the mixture turns pale and creamy.
Then, stir in the milk and vanilla extract.
Sift in the Dry Ingredients:
Sift the flour, baking powder, and salt into the yolk mixture.
Mix until just combined, taking care not to overmix.
Whip the Egg Whites:
Using an electric mixer, beat the egg whites until stiff peaks form.
This is what will make your pancakes super fluffy!
Fold Gently:
Gently fold the whipped egg whites into the yolk mixture in three parts.
Be careful not to deflate the batter.
Cook the Pancakes:
Heat a non-stick frying pan over low heat and grease it lightly with butter.
Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape.
If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can.
Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set.
Flip gently and cook for another 4-5 minutes.
Serve and Enjoy:
Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup.
