In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.

Sift the all-purpose flour and baking powder into the egg yolk mixture. Mix gently until just combined; be careful not to overmix, as lumps are acceptable.

In a separate, clean large bowl, use an electric mixer to whisk the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to whisk until stiff, glossy peaks form and the meringue holds its shape.

Gently fold about one-third of the meringue into the egg yolk batter to lighten it. Then, carefully fold in the remaining meringue until no white streaks remain, being careful not to deflate the mixture.

Heat a non-stick pan or griddle over very low heat and lightly grease with oil or butter. Wipe off any excess oil with a paper towel.

Drop large spoonfuls of batter (about 1/4 cup each) onto the pan, forming thick rounds. You can make them taller by adding a second spoonful of batter on top of the first.

Add about 1-2 tablespoons of water to the pan (not directly on the pancakes) and immediately cover with a lid. Cook for 3-5 minutes, or until the bottoms are golden brown and the pancakes have puffed up significantly.

Carefully flip the pancakes. Add another tablespoon of water to the pan, cover, and cook for another 3-5 minutes, or until cooked through and golden brown on both sides.

Serve immediately with your favorite toppings, such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.