Plattar

Directions

1. 1
   Separate the eggs and beat the yolks in a medium bowl with the granulated sugar and salt.
2. 2
   Add the milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter; do not overbeat.
3. 3
   Stir in the melted butter if youre using it.
4. 4
   The batter can be refrigerated at this point for up to a day.
5. 5
   When youre ready to cook, beat the egg whites until they hold stiff peaks; gently stir them into the batter.
6. 6
   Dont worry about fully incorporating them.
7. 7
   Preheat a cast-iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, its ready.
8. 8
   Melt a little butter in the pan and, using a tablespoon, scoop up a bit of the batter and put it in the pan.
9. 9
   Cook as many pancakes at once as will fit comfortably, turning them after a couple of minutes, when they are brown.
10. 10
    Total cooking time is less than 5 minutes per pancake.
11. 11
    Serve immediately, ideally straight from the pan, sprinkled with confectioners sugar.