Separate the eggs into yolks and whites. Beat the egg whites until stiff.
In a separate bowl, whisk the egg yolks with sugar, a pinch of salt, milk, and melted butter. Stir in the flour until a smooth batter forms.
Carefully fold the stiff egg whites into the yolk batter.
Melt some butter in a pan over medium heat. Pour in the batter and cook until lightly browned on the bottom, then divide in half and flip.
Tear the pancake into bite-sized pieces using two forks or spatulas. Add extra butter to the empty spaces in the pan and generously sprinkle with sugar to caramelize. Toss everything together well.
Serve warm, dusted with powdered sugar.
Cook it hands-free.
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