Separate the egg yolks from the whites and place the yolks in a bowl.

Add 15g of sugar to the yolks.

Add a few drops of vanilla flavor (optional).

Mix the yolks well until the sugar particles dissolve and the mixture is smooth.

Add 20g of corn starch to the yolk mixture and mix until the starch turns yellow and the mixture is fully liquefied.

In a separate bowl, whip the egg whites at low speed until small bubbles form.

Add 5g of sugar to the egg whites.

Increase to medium speed and continue whipping until white foam forms.

Add the remaining 5g of sugar to the egg whites.

Whip at high speed until the foam becomes firm and forms stiff peaks.

Gently pour the yolk mixture over the whipped egg whites.

Carefully fold the mixtures together, maintaining as much foam as possible.

Continue folding until the mixture takes on a vanilla ice cream color.

Heat a non-stick pan over low heat.

Scoop one ladle of the batter and place it on the pan.

Add more batter on top for thicker pancakes.

Cover the pan and cook over low heat for 4-5 minutes.

Carefully flip the pancake and cook for another 3-4 minutes on the other side.

Remove the fluffy egg pancakes from the pan.

Serve warm and enjoy the fluffy, soft, and sweet taste.