Separate the eggs, placing egg whites in a chilled bowl and keeping them cold until you're ready to whip.

Whisk the yolks together with the milk and vanilla extract in a medium bowl until smooth. Then, sift in the flour and baking powder, mixing until just combined.

Whip the egg whites using a hand mixer until soft glossy peaks form, gradually adding the sugar.

Fold the meringue gently into the yolk mixture in batches.

Cook the batter in a greased pan over low heat, cover it, and stack the batter to create taller pancakes for about 4-5 minutes.

Flip carefully with a spatula, steam for a moment, and continue cooking until fully set, around another 4 minutes.

Serve immediately, either plain with a dusting of powdered sugar or topped with your favorites.