Whisk egg yolks with salt until smooth.

Add milk and whisk until no lumps remain.

Sift in cake flour and baking powder, then mix thoroughly.

Add vanilla extract and mix to combine.

In a clean, dry bowl, beat egg whites until frothy.

Gradually add sugar in three batches while whipping egg whites to stiff peaks.

Gently fold the meringue into the batter in 2-3 batches.

Let the batter rest in the refrigerator for 30 minutes to 1 hour.

Heat a pan with butter or oil, then wipe off excess with a paper towel.

Scoop batter onto the pan and cook on low heat until bubbles form and edges are set.

Cook the other side on low to medium heat until golden brown.