Separate the egg whites from the yolks, ensuring no yolk gets into the whites. Using an electric mixer, beat the egg whites on medium speed until they form soft peaks. Gradually add 2 tablespoons of sugar and continue beating until stiff, glossy peaks form.

In a separate bowl, whisk together the egg yolks, milk, vanilla extract, and 1 tablespoon of sugar until smooth. Sift in the flour and baking powder, mixing gently until the batter is smooth and well combined.

Gently fold one-third of the whipped egg whites into the yolk mixture to loosen the batter. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the batter.

Heat a non-stick skillet over low heat and lightly grease it with vegetable oil or butter. Place ring molds (or circular cookie cutters) in the skillet and spoon the batter into them, filling halfway. Cover the skillet with a lid and cook for 4–5 minutes on each side, or until the pancakes are golden brown and cooked through.

Carefully remove the pancakes from the molds and stack them on a plate. Top with fresh fruit, whipped cream, maple syrup, or powdered sugar, and serve immediately.