Mix the yolks with the salt powder the sugar the day the vanilla sugar until the sugar melts. Add the melted and cooled butter and continue mixing. Add flour, milk, baking powder quenched with a little mineral water and rum essence and mix well so that they do not remain lumpy. Let the dough rest for at least 3 hours.
Beat the egg whites with a pinch of salt and add them over the pancake dough.
Bake the pancakes on each side and serve them with the chosen filling.
They are so good, fragrant and tender that I like to eat them so simple!