Separate the egg yolks and whites. Place egg whites into a bowl and using either a stand mixer or a handheld mixer with a wire whisk attachment, whip the egg whites until soft peaks form. (About 2 minutes on high speed).

Gently place whipped egg whites into a clean bowl and set aside. In the mixer bowl, add egg yolks, melted butter, vanilla, salt, and sugar. Mix together for about 3 minutes on medium speed.

Turn off mixer, and add in the milk and flour and stir together to gently incorporate with your rubber spatula. This prevents flour from flying out all over your kitchen. Then, mix at medium speed until the batter is well incorporated. Stop and scrape down the sides as needed.

Once batter is mixed, top with egg whites and gently fold in. Do this slowly and softly until all the egg whites have been mixed in.

Place a large skillet over medium-low heat and add 1 tbsp butter until it starts to sizzle. Turn pan to coat butter evenly, and pour in half the batter.

Cook slowly, for about 6 minutes until the pancake starts to brown. I like to check by gently using my spatula to peek underneath.

Once the bottom is golden brown, cut the pancake into quarters and sprinkle the raw batter side with about 1-2 tsp of granulated sugar.

Gently flip each piece, and add another tbsp of butter to the pan. 

Continue cooking until golden brown, about 3 minutes.

Using two spatulas or forks, gently shred pancakes. The outside should be crunchy and caramelized, and the middle should be cooked through and soft. If desired, you can add a little more butter and sugar to the pan and gently toss. 

To serve, sprinkle with powdered sugar and top with fresh berries. You can also place little bowls of jam and vanilla sauce on the side. Enjoy!