3 egg yolks, lightly beaten
1/3 cup sugar
1-1/2 cups milk (whole or 2%)
1 cup all purpose flour
1/8 teaspoon salt
3 egg whites, beaten stiff
In a large mixing bowl, whisk together the egg yolks and sugar until thick and lemon-colored. Add milk alternately with the flour and salt. Fold in beaten egg whites just until blended.
Using a 1/3 measuring cup, scoop up batter and drop onto a hot, lightly greased griddle pan. You want the pancakes small – do not make large sizes. Pancakes will cook rather quickly as they are light and fluffy. Flip pancakes when they are a beautiful golden color and cook the other side.
Place pancakes on individual serving dishes, dust with powdered sugar, and serve with a big dollop of lingonberry jam – no syrup! The pancakes are light as air and will melt in your mouth.