Whisk all the dry ingredients together in a large bowl.
Separate the eggs – whites into a small clean, dry mixing bowl and yolks into another small mixing bowl.
To the yolks, add the remaining liquid ingredients (not the egg whites, obviously!) and whisk to combine.
Use an electric beater to beat the egg whites for 5 minutes until they reach stiff peaks.
Whisk the dry ingredients into the egg yolk butter mixture until combined. Using a spatula, gently fold in the whipped egg whites until they’re incorporated.
Over a medium heat, cook 2 tablespoons at a time of the mixture. The first few pancakes give you an opportunity to determine the ideal heat level for your pan. Wait until bubbles appear on the surface of the pancakes before gently flipping. I find that because this mixture is very light and fluffy, it’s best to cook them on a lower heat and keep them to a 2 tablespoons batter per pancake.
Once cooked, serve with whatever toppings you fancy.