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Start with dividing the eggs into yolks and egg whites.
Add a pinch of salt to the egg whites then beat them in a clean bowl until they are stiff.
In a different bowl, mix the egg yolks with the flour, vanilla sugar and milk.
When the batter is mixed nicely, carefully add the egg whites and also carefully use a hand whisker or spatula to mix both together without losing the fluff.
Heat a pan to a little more than medium heat and melt enough butter in it to cover the entire bottom.
Add about ¾ inch thick layer of the batter to the pan and let it fry slowly until the bottom side is golden.
Use two forks or two spatulas to divide the pancake crosswise into 4 quarters.
Flip each quarter so the upper side is now the bottom side.
Fry until the bottom side is lightly golden, then start to pull the quarters apart to create bitesize pancake pieces.
Add a little more butter to the pan and sprinkle about ½ Tbsp. of sugar on the content of the pan.
Stir until it covers each piece and let it caramelize.
Serve immediately with fruit compote from plums, cherries, strawberries or apple! Sprinkle confectioners sugar on top.