In a bowl, whisk egg yolks, whole milk and vegetable oil until well-combined.
Add in sifted all purpose flour and continue whisking until mixture is well-combined. The mixture will be slightly thick, custard-like but is able to gently fall off from the whisk.
In a separate bowl, beat egg whites and vinegar using a hand mixer. When the mixture becomes foamy, add in 1/3 of the sugar and continue beating then gradually add in the rest of the sugar (1/3 in two parts).
Stop beating once the egg whites become glossy and firm. When you lift up the hand mixer and the egg whites should stand right up with stiff peaks slightly bending over. Note: Make sure to beat your egg whites correctly. Any under or overbeating will cause the pancakes to deflate after cooking.
Take 1/3 of egg white mixture and add to the egg yolk mixture. Whisk together slowly until combined, then add in the rest of the egg whites and gently fold the mixture together using a whisk until well-combined. Scoop the batter into a piping bag.
Coat a pan lightly with oil and preheat the pan on low heat.
Pipe out the batter in a circular motion then cover the pan with a lid, cook for about 3-4 minutes (depending on your hob’s intensity).
Flip the pancake with a spatula and continuing cooking for another 3-4 minutes. Remove and set on a plate for serving. Note: Make sure to quickly finish cooking all the batter before the egg whites aerate.
Top with your favourite toppings and serve. Enjoy!
