1-First Step: Mise en place and egg separation* Gather ingredients and tools: a 12-inch skillet with deep sides and a tight-fitting lid, an electric hand mixer or stand mixer, a rubber spatula, a cookie scoop or piping bag, and measuring cups.* Separate 4 eggs into yolks and whites. Keep the yolks in one bowl and the whites in a clean, dry mixing bowl with no traces of yolk, oil, or moisture.

2-Second Step: Make the yolk batter* Whisk the egg yolks, 3 tablespoons whole milk, and 1/2 teaspoon vanilla extract together until smooth and combined.* Add 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1 pinch salt to the yolk mixture. Mix until a smooth, lump-free batter forms. Set the yolk batter aside.

3-Third Step: Whip the egg whites to stiff peaks* Using an electric hand mixer or stand mixer, beat the 4 egg whites until frothy. Gradually add 1/4 cup granulated sugar a little at a time while continuing to beat.* Keep beating until stiff peaks form. You should be able to lift the whisk and see peaks that hold their shape. Avoid overbeating, which can dry out the meringue.

4-Fourth Step: Combine yolk batter and meringue* Gently fold about one-third of the stiff egg whites into the yolk mixture using a rubber spatula. This lightens the yolk batter and makes it easier to incorporate the rest without deflating the meringue.* Fold in the remaining egg whites carefully with slow, deliberate strokes until mostly homogeneous. Small streaks of white are fine; avoid overmixing to keep maximum air.

5-Fifth Step: Cook the pancakes* Heat a 12-inch skillet with deep sides over low heat and melt a small amount of butter to coat the surface.* Use a cookie scoop, piping bag, or spoon to place 4 to 5 scoops of batter spaced across the skillet. Add a second layer of scoops on top of each base mound to build height.* Carefully pour 1 tablespoon of water into the skillet away from the batter, cover with a lid, and cook for 2 minutes. The water generates steam which helps the pancakes rise evenly.* Remove the lid, then add an additional scoop onto each pancake. Replace the lid and cook over low-medium heat for 5 to 6 minutes.* Check for golden brown bottoms using a spatula. If needed, increase the heat slightly but keep it moderate to avoid burning. Flip pancakes cautiously using two spatulas if possible.* After flipping, add another tablespoon of water, cover, and cook for 4 more minutes until the other side is golden and the sides look dry and set.* Repeat cooking with remaining batter. Serve immediately with your favorite toppings.