Fluffy Pancakes

Separate the eggs into whites and yolks.

Combine the flour with the baking powder and mix thoroughly.

Add vanilla sugar to the regular sugar and stir.

Season the egg whites with a pinch of salt and whip to soft peaks. Then, increase the mixer speed and continue whipping while gradually adding the sugar.

Pour the milk into the egg yolks and mix with a mixer. Add the sifted flour and baking powder mixture to the beaten yolks and stir.

Fold in one-third of the whipped egg whites to loosen the batter. Transfer this mixture into the remaining egg whites and gently fold together using a spatula.

Lightly grease a preheated skillet with butter. Drop the batter onto the skillet one tablespoon at a time, gradually building up the height. Each pancake should use about 2.5 tablespoons of batter at this stage. Pour 1–2 teaspoons of water into the skillet to create steam. Cover with a lid and cook for 2 minutes.

Add another tablespoon of batter on top of each pancake. Pour another 1–2 teaspoons of water and cook covered for another 4 minutes. The bottoms should turn golden brown without burning, so keep the heat very moderate.

Carefully flip the pancakes over without lifting them off the spatula. Pour in another 1–2 teaspoons of water, cover with a lid, and cook for 5–6 minutes until fully done.

Wipe the skillet clean with a paper towel, grease with butter again, and repeat the process for the next batch.