In a large mixing bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt.

Carefully separate the eggs with the whites in one bowl and the yolks in another.

To the bowl with yolks, add the yogurt, milk, and vanilla extract, whisking until smooth.

Melt the butter and whisk it into the milk mixture.

Create a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until just combined.

In a clean bowl, whip the egg whites until frothy. Gradually add sugar while continuing to whip until soft peaks form.

Carefully fold in a third of the meringue into the batter, then fold in the remaining meringue, being careful not to over-mix.

Preheat a lightly buttered skillet over medium-low heat.

For each pancake, use about 1/3 cup of batter. Cook until the edges look dry, then flip and cook for another 3-4 minutes until golden brown.

Keep the pancakes warm in a low oven while you finish cooking the batch.

Serve with your favorite toppings like maple syrup, fresh fruit, or whipped cream.