Start by separating your eggs. Place the egg yolks in a medium mixing bowl, and set the egg whites aside in a separate clean bowl.

To the egg yolks, add the flour, milk, 2 teaspoons of sugar, vanilla extract, and a pinch of salt.

Using a whisk, mix everything together until you have a smooth, well-combined batter.

Now, take the egg whites you set aside and whisk them until stiff peaks form. This means when you lift the whisk, the egg whites should hold their shape without collapsing.

Once stiff peaks are formed, gently fold the whipped egg whites into the batter. Be careful not to overmix—you want to keep as much air in the batter as possible to keep it light and fluffy.

Place a 12-inch skillet on the stove and melt 1 tablespoon of butter over medium-low heat.

Once the butter is melted and the skillet is hot, carefully pour the batter into the skillet. Cover the skillet with a lid and let the pancake cook for about 3 minutes. You’ll know it’s ready to flip when the edges start to curl up slightly and you see bubbles forming on the top of the pancake.

Sprinkle 1 teaspoon of sugar evenly over the surface of the pancake.

Next, using a spatula, gently cut the pancake into 4 pieces while it’s still in the skillet. Carefully flip each piece over to cook the other side. Let it cook for another 3 minutes until the bottom is lightly browned.

Using your spatula or a fork, cut or tear the pancake pieces into bite-sized chunks right in the skillet.

Dot the pieces with the remaining butter and sprinkle them with 2 teaspoons of sugar. Let the pancake pieces cook for another 3 minutes, or until they’re nicely caramelized and golden brown.

Dust with powdered sugar and enjoy while they are warm