Preparation Steps

• In a bowl, whisk egg yolks, milk, vegetable oil, and vanilla extract until well combined.
• In a separate bowl, whisk together sifted flour and baking powder; add to yolk mixture and whisk until smooth.
• In another bowl, beat egg whites until foamy, gradually adding sugar, and continue to beat until stiff peaks form.
• Gently fold the egg whites into the yolk mixture in thirds, being careful not to deflate.
• Heat a non-stick skillet over low heat and lightly oil the surface. Pour batter into the skillet, cover with a lid, and cook for about 10 minutes or until bubbles form on the surface.
• Carefully flip the pancakes, cover again, and cook for an additional 5-7 minutes until browned and cooked through.