Pancake Towers with Nuts and Dried Fruit
Dissolve the yeast in the milk. Stir in the melted butter, powdered sugar, vanilla sugar, salt and flour until thoroughly combined. Cover and let rest in a warm place until doubled in size, about 45 minutes.
Separate the eggs between 2 bowls. Beat the egg whites until stiff and glossy. Gently fold into the batter. Reserve the egg yolks for another recipe.
Heat the butter in a skillet. Add tablespoon portions of the batter and allow to cook on both sides until golden. Keep warm.
Coarsely chop the nuts and dried fruit.To serve, layer 4 pancakes with the nuts and dried fruit. Drizzle with honey to taste.