Separate 2 large eggs, placing whites and yolks in different bowls
Whisk egg yolks with 2 tablespoons milk, 1/2 teaspoon vanilla extract, and 1 tablespoon melted butter
Sift in 1/4 cup cake flour, 1/4 teaspoon baking powder, and a pinch of salt
Mix until smooth and lump-free
Beat egg whites until foamy
Add 2 tablespoons sugar gradually while beating
Continue beating to stiff peaks
Fold the egg whites gently into the yolk batter in 2 to 3 additions
Heat a nonstick pan over low heat and lightly grease it
Spoon the batter into tall mounds
Add a little water to the pan and cover with a lid
Cook on low heat until the bottoms are golden and the tops are set
Flip carefully and cook covered until fully done
Serve immediately with syrup, butter, or whipped cream