In a bowl, mix the yolks with milk and flour mixed with baking powder. Beat until you get a homogeneous composition without cocoons.
In another bowl, beat the whites with a pinch of salt, "sugar and vanilla sugar, until you get a fluffy and fluffy foam.
Incorporate some of the whipped whites in the mixture of yolks, mixing with a spatula.
Add the rest of the beaten egg whites, continuing to mix easily with the spatula, to keep the aerated texture.
To make the pancake formation easier, transfer the dough to a confectionery bag.
Heat a pan with a drop of oil. Form the pancakes using the confectionery bag, cover with a lid and cook for 2 minutes.
After 2 minutes, add a few tablespoons of dough on each pancake and place two teaspoons of water on the edge of the pan. Cover again and cook 3 minutes.
Carefully turn each pancake on the other side and cook for another 4 minutes under the lid, adding another 2 teaspoons of water to the edges.
Serve fluffy Japanese pancakes with boiled condensed milk sauce.
Enjoy your meal!
