In a medium bowl, whisk together the sifted flour, baking powder, salt, and 2 tablespoons of sugar. Set aside.

In a separate bowl, whisk egg yolks, milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

In a clean, dry bowl, beat egg whites with an electric mixer on medium-high speed until foamy. Gradually add the remaining 3 tablespoons of sugar, continuing to beat until stiff, glossy peaks form.

Gently fold one-third of the meringue into the pancake batter until no streaks remain. Then, gently fold in the remaining meringue in two additions, being careful not to deflate the mixture.

Heat a non-stick pan or griddle over very low heat and lightly grease with oil. Spoon large dollops of batter onto the pan, forming tall mounds. Add a tablespoon of water to the pan (not directly on the pancakes) and immediately cover with a lid.

Cook for 3-4 minutes, then gently add another layer of batter on top of each pancake to build height. Add more water if needed, cover, and cook for another 3-4 minutes. Flip carefully, add a bit more water, cover, and cook for another 3-4 minutes until golden brown and cooked through.

Serve immediately with powdered sugar, fresh berries, and maple syrup.