At a glance
You're separating eggs and folding fluffy whipped egg whites into a yolk-flour mixture to create wonderfully puffy pancakes—the key to that perfect American-style fluffiness. Once you get the batter going, frying these takes just minutes, with each pancake turning golden and plumping up beautifully on both sides before hitting the plate with butter and syrup.
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Make the yolk batter
Separate the eggs into yolks and whites. Whisk the yolks together with the milk using a hand whisk, then gradually add in the flour, which you've already mixed with the baking powder.
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Gently fold in the whites
Whisk the egg whites with a pinch of salt until stiff, then carefully fold them into the yolk mixture.
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Prepare the pan
Fry smaller pancakes in a pancake pan (blini pan) or larger ones in a regular frying pan. Just a drop of oil is enough, or none at all if you're using a non-stick pan.
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