Separate the egg whites from the yolks into two bowls.
Whisk the egg yolks with sugar until pale and fluffy.
Add milk and vanilla to the yolk mixture, mixing well.
Sift in the flour and baking powder, stirring until combined.
In a separate bowl, whisk the egg whites until stiff peaks form.
Gently fold the egg whites into the yolk mixture in three additions.
Heat a non-stick skillet over low heat and add a little butter.
Pour a scoop of the batter into the skillet, cover with a lid, and cook for 3-4 minutes.
Carefully flip the pancake and cook for another 2-3 minutes until golden.
Repeat with the remaining batter, stacking the pancakes as you go.