In a mixing bowl, combine all-purpose flour, granulated sugar, and baking powder, whisking until uniform. In a separate bowl, lightly beat the egg yolks and blend in the milk and vanilla extract. Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing.

Preheat a non-stick skillet over low heat, allowing it to warm slowly. Add a small pat of butter, letting it melt until it bubbles, but do not brown it.

Pour approximately half a cup of pancake batter onto the skillet for each pancake, spacing them apart. If using ring molds, place them in the skillet to help create height and shape.

Allow the pancakes to cook undisturbed for about 4 minutes, or until bubbles form on the surface and the edges appear set. Carefully flip the pancakes and continue cooking for an additional 3 minutes.

Once cooked, gently transfer the pancakes onto serving plates, stacking them high for a delightful presentation. Top with maple syrup, powdered sugar, or fresh fruits.

Take a moment to admire your creation before digging in. Savor the light, airy texture and explosion of flavors.