Step 1

Sift the dry ingredients into a large bowl.

Step 2

Melt the butter in the microwave or in a small pan.

Step 3

Separate the eggs, then beat the yolks into the sour cream, melted butter, and milk.

Step 4

Fold the yolk mixture into the dry ingredients.

Step 5

Whip the egg whites to stiff peaks in a separate bowl and fold into the batter one-third at a time.

Step 6

Leave the batter to rest in the fridge for 20 mins.

Step 7

Heat a large non-stick frying pan over medium heat, add a little butter, and a ladle of pancake batter.

Step 8

Cook for 2-3 mins on each side and stack up on a plate.