Melt the butter and leave to cool.

Separate the egg yolks from the whites (clarify) and whip the whites until stiff peaks form.

Sift the flour and baking powder into a mixing bowl, then add the egg yolks, cold milk, sugar and melted butter. Whisk all the ingredients together until smooth.

Add a bit of the beaten egg whites and fold in to lighten the batter. Mix well.

Gently fold in the remaining egg whites so as not to break them and to keep the volume of the batter. Fold in the batter from bottom to top with a rubber spatula.

The batter should be smooth, neither too thick nor too runny. It gently spreads out in the pan and you have to help it with the back of the ladle.

Cook immediately without resting.

Heat a small non-stick frying pan over a low heat and pour in a small ladleful of batter. Spread lightly with the back of the ladle and cook for about 1 minute. If you want them thicker, don’t spread the batter.

As soon as bubbles appear on the surface, turn the pancake over and cook for about 30 seconds. Be careful, it cooks very quickly and the pancake can burn. The pancakes will puff up.

Place the pancakes as you go on a plate and cover with aluminum foil to keep warm. Continue baking until the batter is used up.

Serve to taste, with maple syrup, honey, chocolate and fruit etc...