In a bowl, whisk together the egg yolks, milk, and vanilla extract until combined, ensuring the mixture is smooth and slightly pale.

Sift in the flour and baking powder, stirring until just combined without lumps, being careful not to overwork the batter.

In a separate bowl, beat the egg whites until foamy, then gradually add sugar while continuing to whip until stiff peaks form.

Gently fold the whipped egg whites into the yolk mixture using a spatula, taking care not to deflate the batter.

Heat a non-stick pan over low heat and add a little butter, then pour a generous scoop of batter into the pan and cover with a lid.

Cook for about 4-5 minutes on the first side until bubbles form on top, then gently flip and cook for another 2-3 minutes until both sides are golden brown.

Repeat the cooking process with the remaining batter, adding more butter to the pan as needed.

Serve immediately warm, stacked high and garnished with fresh fruits, maple syrup, and a dollop of whipped cream.