Separate the eggs, keeping whites in a perfectly dry bowl.

Whisk the yolks with 2 tablespoons milk, 1 tablespoon sugar (reserve half if you like), and a pinch of salt until smooth.

Sift in 1/4 cup flour and 1/2 teaspoon baking powder. Stir into a lump-free batter.

Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff, glossy peaks form.

Fold one-third of the whipped whites into the yolk batter to loosen it. Then fold in the remaining whites gently with a spatula, stopping when streaks disappear. Don’t overmix.

Heat a non-stick skillet over the lowest heat you can maintain. Lightly butter the surface and place a ring mold if using.

Spoon or pipe batter into the mold to your desired height.

Cover the skillet with a lid and cook for about 4–5 minutes.

Remove the mold carefully, flip the pancake gently (use two spatulas), and cook another 4–5 minutes covered until both sides are golden and the center is set.

Stack and serve immediately with syrup, fruit, or a dollop of whipped cream.