Separate the egg yolks and egg whites into two different bowls.
Pour the milk into the bowl with the egg yolks and whisk to combine. Then add the flour and mix until the batter is smooth.
Using an electric hand mixer, whip the egg whites. Gradually pour in the sugar and continue beating until you achieve firm, stiff peaks.
Add a large scoop of the whipped egg whites to the yolk mixture and whisk vigorously to lighten the base. Then, gently fold in the remaining egg whites using a spatula, being careful not to deflate the mixture.
Lightly oil a skillet and place it over medium heat. Using an ice cream scoop, carefully pile the batter into tall mounds in the pan. Add a few drops of water to the pan and cover immediately with a lid. Let steam and cook for 5 minutes.
Remove the lid, gently flip the pancakes with a spatula, cover again, and cook for another 5 minutes.
Transfer the fluffy pancakes to a plate and serve immediately, topped with milk jam or your preferred spread.
Cook it hands-free.
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