Whisk flour, sugar, vanilla, salt, and baking powder together in a bowl. Add the milk little by little and whisk until there are no more lumps.

Whisk the egg yolks into the pancake batter.

In another bowl, whisk the egg whites until stiff.

When the egg whites are stiff, gently fold them into the pancake batter with a spatula.

Melt the butter in the pan that the pancakes will be cooked in. Once the butter is melted, pour it into another container for later use between frying.

In a standard pan, you can cook 3 pancakes at a time. You may use a measuring cup to pour the batter. Use about 1/2 dl per pancake.

Let the pancakes cook on medium heat for 2 minutes on each side.

Between each batch of pancakes, pour a little butter onto the pan to prevent them from sticking.

We want the whipped cream to be light and airy, so we shake it instead of whisking it.

Pour 0.5 liters of cream into a small container along with a pinch of vanilla sugar.

Put the lid on the container and shake it for 60 seconds (if you like, add a coin or a piping tip to the container so that you don't have to shake as hard).

 

Rinse the mint leaves and keep 2 leaves together.

Wash the strawberries well and cut them into smaller pieces.

Place the almonds in boiling water for a few seconds and then peel them so the skin comes off.

Cut them in half lengthwise and fry them briefly in a little butter until they get a slight color.

We stack 5 pancakes on top of each other and pour caramel sauce over them. The strawberries, almonds, and mint leaves are placed on top.

The dish is dusted with powdered sugar (through a small sieve) and the whipped cream is served in a small bowl on the side.