In a bowl, mix the egg yolks with the milk and the flour combined with the baking powder. Beat until you achieve a smooth mixture, free of lumps.
In another bowl, beat the egg whites with a pinch of salt, sugar, and vanilla sugar until you achieve a firm and fluffy foam.
Fold a portion of the beaten egg whites into the yolk mixture, gently stirring with a spatula.
Add the remaining beaten egg whites as well, continuing to gently fold with a spatula to maintain the airy texture.
To make shaping the pancakes easier, transfer the batter into a pastry bag.
Heat a pan with a drop of oil. Shape the pancakes using a piping bag, cover with a lid, and cook for 2 minutes.
After 2 minutes, add a few spoonfuls of batter onto each pancake and pour two teaspoons of water at the edge of the pan. Cover again and cook for another 3 minutes.
Carefully flip each pancake to the other side and cook for another 4 minutes under the lid, adding 2 more teaspoons of water around the edges.
Serve fluffy Japanese pancakes with boiled condensed milk sauce.
Enjoy!
