First, separate the egg yolks and whites from 2 large eggs in 2 different bowls.

Add the milk, sugar, a pinch of salt, vanilla essence, and vegetable oil to the yolks and mix them.

Then sift the flour and the baking powder into the egg mixture, mix everything well until it is smooth with no large lumps, and keep it aside.

Now, using an electric mixer, start beating the egg whites on medium speed. After about 2 minutes, when the egg whites start to thicken up, add 1 tbsp sugar to that and beat them on medium-high speed for 2-3 minutes more or until stiff peaks form.

Add the egg whites to the pancake batter in 3 parts.

Then carefully fold them into the batter until just incorporated, ensuring not to break air bubbles.

Place a griddle or nonstick pan over low heat and grease the pan with very little oil.

Pour 2-3 spoons of batter into the first place, wait for 2 minutes, and add another spoon.

Now cover and cook for 5 minutes until the center of the pancake is slightly jiggly. With a spatula, release the bottom of the pancake and carefully flip it over.

Cover and cook for another 5 minutes on this side.

The pancake is ready! Make the rest following the same process, or you can make 2-3 together in the same pan.

Dust them with icing sugar and serve them with your favorite fruits, syrup, whipped cream, or ice cream.

Enjoy!