Begin by separating the yolks and whites of 2 large eggs, placing the whites into a clean mixing bowl. Allow the egg whites to sit at room temperature for 5 minutes.

In a medium bowl, whisk together the egg yolks, 2 tablespoons of whole milk, and ¼ teaspoon of vanilla extract until smooth. Sift in ¼ cup of all-purpose flour, ½ tablespoon of granulated sugar, ½ teaspoon of baking powder, and a pinch of salt. Gently mix to combine.

Using an electric mixer, beat the egg whites at medium speed until foamy. Gradually add 1 tablespoon of granulated sugar, increasing the mixer speed to high.

Continue beating for 2-3 minutes until stiff peaks form—your whites should stand tall when you lift the whisk.

Carefully incorporate one-third of the whipped egg whites into the batter using a spatula. Gently fold in the remaining whipped egg whites.

Preheat a non-stick skillet over low heat and lightly coat it with 1 teaspoon of neutral oil. Spoon three mounds of pancake batter onto the skillet.

Add 1 teaspoon of water beside the pan to create steam. Cover with a lid and cook for about 3 minutes, or until the bottoms are golden.

Using two spatulas, gently flip the pancakes over. Add another teaspoon of water to the pan, cover again, and cook for an additional 3-4 minutes.