Make the batter

• Whisk the egg yolks with the milk, then fold in the sifted flour until smooth.

Whip the egg whites

• Beat the egg whites, adding the sugar gradually, until stiff glossy peaks form.

Fold together

• Gently fold the meringue into the yolk batter in batches, keeping the mixture airy.

Cook the pancakes

• Cook the batter in a lightly greased pan over low heat with the lid on.
• Flip gently and cook until puffed and golden.

Serve

• Plate the pancakes and top with fresh strawberries.