1. PREHEAT a large non-stick frying pan over low, at least 10 min. Oil insides of 4 ring moulds, 3 in. wide and 1 1/2 in.
high.
2. WHISK egg yolks and 1 tbsp sugar in a large bowl until sugar is dissolved. Whisk in milk, oil and vanilla. Whisk flour,
baking powder and salt in a small bowl.
3. BEAT egg whites in a medium bowl using an electric mixer on medium until foamy, about 30 sec. Gradually beat in
remaining 3 tbsp sugar. Increase speed to high and beat until stiff peaks form, 3 to 5 min.
4. SIFT flour, baking powder and salt into egg yolk mixture and whisk until smooth. Gently fold one-third of meringue into
yolk mixture, using a whisk, just until no streaks remain. Repeat twice more. Don’t over-mix batter.
5. LIGHTLY oil pan, then wipe with paper towel so a thin layer remains. Place 2 or 3 prepared moulds in pan and fill about
half full of batter, about 1/3 cup batter each. No need to smooth tops. Cover and cook for 7 min. Flip pancakes with
moulds. Run a sharp paring knife around the inner edges of moulds, then carefully remove (they will be hot). Cover pan
and continue cooking until pancake sides are dry and bottoms are golden, 5 to 7 more min. Remove to a plate. Wash and
re-oil ring moulds and repeat with remaining batter.
