Thick, Fluffy, Pancakes

1. In a bowl, whisk flour, milk, baking powder, egg yolks and vanilla till smooth.
2. In another bowl, beat the egg whites till foamy. Add a tablespoon of sugar and continue beating till soft peaks. Add the last tablespoon of sugar and beat till stiff peaks.
3. Mix a third of the egg whites into the egg yolk batter to slacken it.
4. Fold in the rest of the egg white gently in two steps, being extra careful not to deflate the batter too much. Fold till no lumps or streaks of egg white remain.
5. Grease a pan and heat it to medium.
6. Pour 1/3 cupfuls of batter onto the hot pan. Do not swirl, let the mixture flow naturally. Cook till the bottom is golden brown, and flip.
7. Cook the other side till golden brown and transfer to a cooling rack to cool. (Tip: Cool pancakes on a cooling rack to prevent one side from becoming soggy!)
8. Repeat till all the batter is finished!