In a mixing bowl, whisk together egg yolks, granulated sugar, milk, and vanilla extract until smooth.

In another bowl, sift together flour, baking powder, and salt. Gradually add to the wet mixture, stirring gently until just combined.

In a clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.

Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.

Heat a non-stick skillet over low heat and add a small amount of butter. If using a ring mold, place it in the skillet and fill halfway with batter.

Cover the skillet with a lid and cook for 4-5 minutes until the bottom is golden brown. Carefully flip and cook for another 4-5 minutes, still covered.

Remove pancakes from the skillet and stack on a plate. Serve warm with maple syrup and fresh fruit.