Separate the egg whites from the yolks. Start by separating the whites from the yolks. The bowl for the whites must be clean, and no yolk should fall in — the fat in the yolk can keep the whites from whipping properly. If a little white ends up in the yolk bowl, that's fine.
Mix the yolks with the milk. Add the milk to the yolk bowl and mix briefly, just until combined. The milk should be at room temperature. If it's cold from the fridge, warm it for 15–20 seconds in the microwave — just enough to take the chill off. If you're using vanilla extract, add it here.
Add the flour without overmixing. Now add the flour. To avoid large lumps, the easiest way is to sift it over the bowl as you mix — a flour sifter or a fine-mesh strainer both work. Here's an important point: do not overmix. Stir only until you no longer see dry flour. A few small lumps are fine — a lumpy batter is better than an overmixed one. Overmixing flour and milk develops more gluten, and we want tender, fluffy pancakes, not an elastic, heavy batter.
Whip the egg whites with the sugar. Now for the whites. Beat them on low speed at first, without the sugar. When large white bubbles start to appear — like soap foam — add the sugar gradually. Then increase to medium-high speed and keep beating until you reach soft peaks. You'll know it's ready when you lift the whisk and a soft tip forms, like a small curved claw. We're not looking for a stiff, dry meringue — just whipped whites with air, structure and an easy-to-fold texture.
Fold the whites into the batter. Add a portion of the whipped whites to the yolk, milk and flour mixture. Fold with gentle, sweeping motions — this first addition lightens the batter. Then add the rest of the whites little by little, folding carefully so you don't lose the air you've incorporated. The batter doesn't need to be perfectly smooth; it should be light, airy and free of large streaks of unmixed meringue.
Cook the pancakes over medium-low heat. Heat a pan over medium-low heat and add a little butter or oil. Spoon portions of batter into the pan — a spoon, spatula or piping bag all work. For taller pancakes, add a first layer of batter and then a little more on top. Cover the pan so they cook evenly. Cook for about 2–3 minutes before flipping. They're ready to flip when the bottom is golden and the top no longer looks shiny and wet — it should look matte and slightly set. Flip carefully and cook the other side until golden.
