This batter is a little bit difficult to manage, but it's totally worth it. These are the fluffiest pancakes I've ever had, not to mention all-around delicious.
What you will need
1/4 cup Sugar
2 Tbsp Milk
1/4 tsp Baking Soda
1/4 cup AP Flour
1/8 tsp Cream of Tartar(Nutritional facts 302 calories, 14.21 g fat, 27.89 g carbohydrates, 15.85 g protein, 380 mg cholesterol, 352 mg sodium)
How to cook
Crack all of the eggs into a bowl. Be very gentle. If you break one of the egg yolks, you're going to have to make scrambled eggs with this batch and start over. If you're low on eggs, I recommend doing this one egg at a time.
Remove the yolks from the bowl. I find that the best way to do this, by far, is by hand. The old technique of passing it back and forth between shells is much more likely to break the yolk. Pick up a yolk and slide it around in your hands to slough off as much of the white as possible. Again, don't let any yolk get into the whites or they won't foam up properly.
Whip the yolks until they lighten in color.
Whisk in the sugar.
Whisk in the milk.
Beat for bout 30 seconds, until the mixture thickens slightly.
Add the baking soda.
Whisk in the flour.
Add Cream of Tartar to the egg whites to make the foam more stable.
In a separate bowl, beat the egg whites to soft peaks. Meaning that,when you withdraw the whisk, you should see the foam come to a point and stay that way. This will take some effort. Feel free to use a hand blender or a stand mixer if you like.
Now, with a spatula, fold the egg whites gently into the egg yolk mixture. You want to get an even mix as smoothly as possible to avoid breaking down the egg white foam.
Melt some butter in a heavy skillet. When the butter begins to bubble, add about 1/4 cup of batter. These pancakes will puff up a lot as they cook. It takes a little practice to flip them cleanly without spreading.