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Prepare the egg yolk mixture: In a bowl, whisk egg yolks with milk and vanilla. Sift in the flour and baking powder. Mix until smooth.
Beat the egg whites: In a separate clean bowl, beat egg whites until frothy. Gradually add sugar and beat until stiff peaks form.
Combine: Gently fold the egg white mixture into the yolk batter in three parts, being careful not to deflate the meringue.
Cook: Grease a non-stick pan and heat over low heat. Spoon the batter into tall mounds. Add a splash of water to the pan and cover with a lid. Cook for 4–5 minutes per side, or until golden and puffed.
Serve: Dust with powdered sugar, and top with whipped cream or maple syrup.
Serving and Storage Tips:
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