Melt the butter and allow to cool a little

Mix all dry ingredients together in a big bowl and set aside

Take two more bowls and separate the egg whites into one and the yolks to the other

Whisk the egg whites to stiff peaks

Whisk the egg yolks with the milk and yoghurt and then slowly drizzle in the butter while whisking

Carefully fold in the egg whites with a rubber spatula until just combined. Pour the wet mixture over the dry mixture and fold until just combined (there should still be plenty of lumps but no dry pockets)

Heat up one or two non-stick frying pans on medium heat with some butter.

Take around 1 ladle of batter for 1 pancake and pour it on the hot pan, wait until the top of the pancake begins to bubble or just check how it looks underneath before turning. Cook until the next side also is golden brown.

Repeat until all batter is used up

Serve with maple syrup, butter, your choice of jam, or any topping you prefer