Separate your egg whites and yolks into separate bowls. Place your egg whites in the fridge until you are ready to use them. Add your milk and vanilla into the bowl with the egg yolks, whisk to combine.

In a small bowl, sift together your flour, baking powder, and salt. Add your flour to your egg yolks and mix until all the flour is absorbed. Set aside.

Take your bowl of egg whites out of the fridge and add in your vinegar, using a hand mixer, beat the egg whites until they become frothy but not yet stiff.

Add your sugar to the egg whites 1 tablespoon at a time, whisking continually as you do. Continue to whisk your egg whites and sugar until stiff peaks form. Do not overmix your egg whites or your pancakes won’t be fluffy.

Gently fold your egg white mixture into your egg yolk mixture, being careful not to deflate the egg whites.

Heat a large skillet over medium low heat, be sure to use a skillet that has a lid, lightly oil your heated skillet.

Using a piping bag with a round tip, or a scoop, place some batter into your skillet to make 3 pancakes. Keep the batter piled as high as you can, cover your pancakes and cook for 6-8 minutes, until the bottom becomes a light golden brown.

Carefully flip your pancakes, cover and cook for an additional 3-6 minutes.

Remove the pancakes from the skillet and enjoy fresh with your favorite pancake toppings!