In a large mixing bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside.
In another large mixing bowl, combine the egg yolks, milk, melted margarine, vanilla extract, and half of the sugar using a whisk until well mixed.
Pour the egg mixture into the flour mixture to form the pancake batter and mix well until well-combined. Set aside.
In another large mixing bowl, beat the egg whites using a hand mixer until foamy. Add in the other half of the sugar and beat the egg white mixture with hand mixer until stiff peaks form.
Transfer about 1/3 of the egg whites into the pancake batter and fold gently using a rubber spatula. Add the egg whites into the pancake batter 1/3 at a time until all the egg whites are mixed into the batter. The pancake batter should be kind of liquid and a bit fluffy.
Grease pan with oil and heat at medium heat. Grease the interior circumference area of a round metal cookie cutter with oil and place the cookie cutter on the hot pan. Once the pan is hot enough, pour the pancake batter inside the round metal cookie cutter, filling up to about 3/5 of the height of the cookie cutter. Let it cook for about 3 minutes, then using a spatula (or two spatulas if needed), quickly and gently flip the pancake along with the cookie cutter. Let cook for another 3 minutes and scrape off the batter that flows out of the cookie cutter. When both sides are nicely browned and the interior is cooked, remove pancake from heat and from the cookie cutter gently by pushing it out of the cookie cutter using the back of a spoon.
Serve pancakes with unsalted butter, maple syrup and fruits according to preference.