1/4 cup sugar
1 cup milk
3/4 cup flour
3 tablespoons melted butter, more for cooking
Confectioners’ sugar for dusting
Separate eggs, and beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter. Stir in melted butter. (Batter can be covered and refrigerated at this point for up to a day.)
Beat egg whites until they hold stiff peaks. Gently stir them into batter; do not worry about fully incorporating them.
Heat a cast iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, it’s ready. Melt some butter in pan, and, using a tablespoon, scoop up a bit of batter and put it in pan. Cook as many pancakes at once as will fit comfortably, turning them when they are brown. Total cooking time is less than 5 minutes per pancake.
Serve immediately, sprinkled with confectioners’ sugar.
Don?t stir the batter any more than is necessary to combine the ingredients; it will make the pancakes tough. Cook them, over fairly high heat, in a lot of butter. These are so rich and delicious they can be served with nothing more than a dusting of confectioners’ sugar. But they are sweet enough so that you can serve them with lingonberry or other tart preserves or even a little lemon juice. Yogurt or sour cream also complement the pancakes nicely.