1-1/3 c. flour
1-1/2 tsp. baking powder
1/4 c. sugar
1/2 tsp. salt
2 large eggs, separated
1 c. whole milk
1/4 c. butter, melted
1/2 tsp. vanilla
Measure the flour, baking powder, sugar and salt into a large bowl. In another bowl, whisk together the yolks, milk, melted butter and vanilla until combined. Slowly whisk the wet mixture into the dry mixture just until combined. Should be lumpy.
Whip the egg whites until they reach medium peaks. Don't over whip them. Gently fold half the whites into the batter with a large spatula. Then fold the remaining egg whites in. The batter will be lumpy with egg whites not fully incorporated.
Heat a griddle to medium to medium-low heat. Grease surface with small amount of butter. Drop 1/4 cup of batter on the hot griddle and let set. Should see bubbles start to form on top. Flip the pancake when golden brown around edges.
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