Separate the egg yolks from the egg whites into two different bowls.
Add the milk and flour to the egg yolks and whisk until the mixture is smooth.
Using a hand mixer, whip the egg whites, adding the sugar in two batches, until stiff peaks form.
Gently fold the whipped egg whites into the yolk mixture. Start with a whisk and finish with a spatula to maintain the airy texture.
Transfer the pancake batter into a piping bag.
Heat a non-stick griddle or pan over medium heat. Pipe the batter into mounds, adding a second layer of batter on top of each to build height.
Cook the pancakes for 3 to 4 minutes until the bottoms are golden brown.
Carefully flip the pancakes and cook the other side slowly until they are fully cooked through the center.
Cook it hands-free.
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