First up: In 2 separate mixing bowls- Break open the Egg yolks & white, separately- Set aside the Eggs White Bowl

In the mixing bowl: That has the egg yolks- Add in the aforementioned measured milk, oil & vanilla essence together and whisk well with a balloon whisker until frothy

Add in the Maida to it now, whisk everything together again until well combined & becomes fluffy enough

Once that’s done, set aside & now work on with the mixing bowl having the eggs whites.add in the vinegar to it & the sugar in 2-3 batches while blending with an electric beater/whisker

Blend until the formation of its soft peaks & absolutely evenly fluffier.Now, add in the parts of it to the other mixing bowl & whisk everything together again but very gently so as not break the air formation inside the batter

The air inside it makes it absolutely fluffy, soft & tasty until long- even if not consumed immediately.Now, with a soft silicone spatula- mix the rest of the egg whites batter to it & mix well very gently

Ensure to use now, the very CUT & FOLD METHODS.This batter need be used immediately in the cooking else it’ll become runny after sometime due to its sugar content- Preferably, the piping bag with a big nozzle is used to get its desired & appropriate shapes & sizes

I was running out of the piping bags & didn’t have much time in hands to finish it off post returning home around 10:00 pm. Used a normal big sized ladle to prepare the same, taste wise it’s simply marvellous but look wise- it could’ve been much better & not like any normal commonplace Pancakes

Turn up the heat on the lowest- heat up a frying pan over it- grease it gently with some oil/butter, then pour the same into it, in 2-3 batches, cover it for 2-3 mins time

When, one side is cooked & the brownish or dark brown colour is formed, very gently flip it into its other side, cover again for a minute or two, transfer it to the serving platter.Garnish, as you feel like & without any further ado, just grab it.NOW