How to Make It
In a medium bowl, whisk together the flour, salt and baking soda. In another medium bowl, whisk together the egg yolks with half of the sugar and the vanilla.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Slowly stream in the remaining sugar and continue to beat until stiff peaks form.
Fold the dry ingredients into the egg yolk mixture until incorporated, then slowly fold in the meringue.
Heat ½ tablespoon of butter in a 12-inch nonstick skillet over medium heat. Add 3 cups of batter and spread into an even layer to cover the pan. Let cook until the bottom is golden, 3 to 4 minutes, then slide onto a plate and flip back into the pan. Cook 2 to 3 minutes more. Transfer to a platter and repeat with the remaining butter and batter to make 5 pancakes.
Top with more butter, drizzle with maple syrup and serve.