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Cook over low heat
Whisk the egg whites to stiff peaks, but don't overdo it
Gradually mix the flour into the yolks until you get a nice, creamy batter
Fold the beaten whites into the yolk mixture with a spatula—no mixer needed
Make sure the frying pan is evenly heated before you start
Throw a splash of milk into the yolks
Add the flour little by little instead of dumping it all in at once
Whip the egg whites until stiff peaks form, but don't go too far
Add about a third of the egg whites into the egg yolk mixture and stir it well until smooth
Gently fold the egg white mixture into the yolk mixture with a spatula
Transfer the mixture into a pastry bag
Turn the stove to low heat and gently squeeze the batter onto the preheated skillet
Add a few drops of water to the pan to create steam
Cover with a lid and cook for 7 to 10 minutes
Flip the pancakes and cook for another 5 minutes