In a bowl mix the egg yolks, milk and vanilla

Add the flour, salt and extra baking powder to the egg mix

Whisk to form a smooth thick batter

Meanwhile melt a little butter in your pan over a low heat

In a separate bowl whisk the egg whites until soft peaks form

Continuing to whisk gradually add the sugar. Continue until all of the sugar has dissolved and a meringue has formed

Carefully fold the meringue into the batter. Do not overbeat.

Check that the pan is not too hot

Using a set measure place the batter in the frypan. Let it find its own height

Repeat until you have some well spaced pancakes to suit the size of the pan

In the same order place another scoop of batter on top of each one

Add about 10ml water to the pan (avoiding the pancakes) and cover the pan with lid

Cook for 1 ½ minutes.

Add a third scoop to each pancake before replacing the lid

Cook for a further 4 minutes

Turn the pancakes and add a little more water before replacing the lid

Cook for a further 4 minutes. Serve immediately

The finished pancakes can be served with your choice of sweet topping