Grab a bowl, mix the milk and egg yolks, whisk until the egg yolks are combined.
Place the egg whites in a second, large bowl, ready for whisking.
In a third large bowl, sift the flour and sugar, making a well in the center. Pour the milk mixture into the center of the flour & sugar mixture and begin combining gently with a wooden spoon to form a lumpy batter.
Whisk the egg whites until soft peaks form, then fold gently into the batter.
Set a large pan on medium-low heat, melt butter to cover the bottom and spoon in the pancake mixture according to your preferred size. When bubbles begin to appear evenly on the surface, turn over. The second side will take roughly 1–2 minutes to cook.
Notes
Add a few drops of vanilla essence for extra flavor during step 1
Do not whisk the batter at step 3. Doing so will ruin the final texture.
Cover the bowl and allow to rest in the fridge for 1 hour after step 4 for best results.
