In a mixing bowl, whisk together the egg yolks and sugar until creamy. Add the milk and mix well.

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

In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pancake batter until blended, being careful not to deflate the batter.

Preheat a non-stick skillet over low heat and lightly grease with oil or butter.

Using a ring mold or cooking in free-form, pour about 1/4 cup of batter into the skillet. Add a couple of tablespoons of water around the pancakes to create steam.

Cover the pan with a lid and cook for about 4-5 minutes on each side or until golden brown.

Once golden brown, carefully flip the pancakes and serve them stacked high with toppings of your choice, such as maple syrup, whipped cream, or fresh fruit.