Here is my favourite recipe for yummy, lighter than air, fluffy pancakes that I have been using for close to 10 years. I had experimented with SO MANY pancake recipes before this one, but NONE comes close!
Sieve and mix dry ingredients with a whisk or toss them with a fork in bowl 1. (Flour, sugar, baking powder, salt)
Separate the egg yolks and set them aside in bowl 2 (this bowl should be the largest).
Whip the egg whites in bowl 3 until fluffy and peaks form, then set aside.
Add milk and vanilla essence to the yolks and beat together until they bubble. Mix in the oil/butter then add in all the dry ingredients and whisk together carefully until they're incorporated. Don't be tempted to over mix, a few lumps are fine. Too smooth a batter will give u flat rubbery pancakes instead of the soft/airy fluffy ones we're going for.
Fold in the egg whites in 2 additions. (Meaning first add half the eggwhites and gently fold them in then add the other half of the eggwhites and fold them in too)
Let the batter rest for 15-20mins.
Heat pan or griddle to max, lightly coat the surface with oil.
Then using your greased scooping cup, scoop and directly pour the mixture on the pan. Don't try to round the pancake by pouring in a circular way, just dump the mixture and it will will round itself out.
When bubbles start forming on the top side of the pancake, gently ease the spatula under the pancake and turn it. Don't pat down or press down the pancake, it will ruin the texture inside. You can peek to check if the under side is done and remove once ready.
Keep adjusting the heat, if it goes too high you can keep reducing and increasing as is necessary.
Always try making half the measurement of the recipe in your first attempt, increasing as you get more adept. Good luck!!!