In a large bowl, whisk in Egg (2), Vanilla Extract (1 teaspoon), Vegetable Oil (2 tablespoon), and Buttermilk (250 milliliter) until well combined.
Sift in All-Purpose Flour (200 gram), Corn Starch (30 gram), Baking Powder (1 tablespoon) and Baking Soda (1/2 teaspoon).
In another clean bowl, whisk the egg whites and Caster Sugar (2 teaspoon) using a mixer on high speed until stiff peaks.
Slowly fold egg white meringue into batter until combined.
Preheat non-stick frying pan on medium-low heat. Grease it with Cooking Oil (1 splash).
Once heated through, drop about 1/2 cup of pancake batter into the pan.
Cover with a lid and let it cook for about 2 minutes.
Flip and cook for another 2 minutes.
Transfer onto serving plate and repeat until batter is used up. Serve and enjoy!