Japanese Pancakes

In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
Sift the all-purpose flour and baking powder into the egg yolk mixture. Mix until the batter is smooth.
In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until frothy.
Gradually add the granulated sugar while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form.
Gently fold 1/3 of the meringue into the egg yolk mixture to lighten it. Then carefully fold in the remaining meringue until fully incorporated.
Heat a non-stick skillet over low heat and lightly grease with butter or oil. Scoop the batter onto the skillet in greased 1/2-inch ring molds to form tall pancake mounds.
Cover the skillet with a lid and cook for about 5 minutes, or until the bottoms are golden brown.
Carefully flip the pancakes in their molds, cover, and cook for an additional 3-5 minutes, or until cooked through.
Remove the pancakes from the skillet and serve immediately with your favorite toppings.