In a large bowl, use an electric mixer or whisk to whip the egg whites and sugar to soft peaks.

In a second large bowl, whisk together the egg yolks, milk, and vanilla. Whisk in the flour and salt just until incorporated (some lumps are OK). Gently fold the egg white mixture into the yolk mixture (again, some lumps are OK).

To a 10-inch nonstick skillet over medium-low heat, add half the clarified butter. When the butter is hot, pour the batter into the pan and cook until the bottom is golden-brown, about 4 minutes. Using a spatula, cut the pancake into fours. Flip the pieces and drizzle the remaining clarified butter around the outer edges of the pancake; cook until the bottom is golden-brown, about 4 minutes. Use the spatula to cut the pancake into shaggy bite-size pieces.

Transfer to a large plate and dust with powdered sugar. Serve hot, with fruit compote if desired.