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

In a separate small bowl, sift together all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.

In a clean, dry bowl, beat egg whites with an electric mixer on medium-high speed until foamy. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.

Gently fold one-third of the meringue into the yolk batter until just combined. Then, carefully fold in the remaining meringue in two additions until no streaks of egg white remain. Be gentle to maintain as much air as possible.

Heat a non-stick pan or griddle over very low heat and lightly grease with vegetable oil. Spoon generous dollops of batter (about 1/4 cup each) onto the pan, shaping them into thick circles. Add a little more batter on top of each pancake to create extra height.

Add about 1 tablespoon of water to the pan (away from the pancakes) and immediately cover with a lid. Cook for 5-7 minutes, or until the tops look set and the bottoms are golden brown.

Remove the lid, carefully flip the pancakes, and re-cover. Cook for another 3-5 minutes, or until the second side is golden brown and the pancakes are cooked through. You may need to adjust heat to ensure they cook without burning.

Transfer the souffle pancakes to a plate. Repeat with remaining batter, adding more water to the pan and covering each time.

Serve immediately with maple syrup, whipped cream, and fresh strawberries.