Prepare the Batter:

• In a bowl, whisk together the egg yolks, milk, sugar, and vanilla extract until smooth.
• In another bowl, sift together the flour, cornstarch, baking powder, and salt.
• Gradually fold the dry ingredients into the egg mixture, whisking gently until fully combined. Set aside.

Whip the Egg Whites:

• In a separate, clean bowl, beat the egg whites using an electric mixer until stiff peaks form. Be sure not to overbeat, as this could cause the batter to deflate.

Combine:

• Gently fold the whipped egg whites into the egg yolk and flour mixture in three batches. Be careful not to deflate the batter—fold gently until well combined. The batter should be thick and airy.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over low heat and lightly grease with vegetable oil or butter.
• Using a ring mold, spoon the batter into the mold (about 2-3 tablespoons per pancake) and cook for about 4-5 minutes on the first side, until the pancakes are golden brown and the tops start to set.
• Carefully flip the pancakes, cover with a lid, and cook for an additional 4-5 minutes, until they are fully cooked and fluffy. If the pancakes are not fully set after flipping, continue to cook with the lid on and check every minute.

Serve:

• Gently remove the pancakes from the ring mold.
• Serve immediately with your choice of toppings like powdered sugar, maple syrup, fresh fruit, and a pat of butter.