Separate 2 large eggs, placing whites and yolks in different bowls
Whisk egg yolks with 2 tablespoons milk, 1 teaspoon vanilla, and 2 tablespoons all-purpose flour
Add 1/2 teaspoon baking powder and mix until smooth
Beat egg whites until foamy
Add 2 tablespoons sugar gradually and beat to stiff peaks
Fold the meringue gently into the yolk mixture in 2 to 3 additions
Heat a nonstick pan on low heat and lightly grease it
Spoon or pipe tall mounds of batter onto the pan
Add a small splash of water to the pan and cover with a lid
Cook on low heat for 4 to 5 minutes
Flip carefully and cook covered for another 3 to 4 minutes
Remove when golden and set
Serve immediately with syrup, fruit, or whipped cream