Separate the eggs and put the egg whites into the fridge while you are working on the rest.
Whisk together egg yolks and milk until light and foamy.
Sieve in the baking powder, flour and salt and mix gently until combined.
Beat the egg whites with a hand mixer in a clean bowl until they get denser and look like foam.
Slowly add the sugar and keep beating until the egg-sugar mixture is white and glossy and forms peaks.
Gently fold in the egg whites in the flour/yolk mixture in 2-3 steps to not lose too much air
Either use two pans or bake in several batches.
Heat the pan over low heat, add half of the oil per pan/batch and take off excess oil with a paper towel.
Now add 2 tablespoons of the batter per pancake into the pan.
Add a little water on the empty places in the pan and close the pan with a lid
Cook for 2 minutes and add another 2 tablespoons of batter onto the pancakes.
Put the lid back on and cook for another 6-8 minutes or until golden brown
Flip over carefully.
Add a bit more water if necessary, close the lid and cook for another 4-6 minutes or until second side is also golden brown.
Serve immediately with toppings of your choice.