In one bowl, mix the milk or buttermilk and egg yolks, whisking until the egg yolks are combined. at this point the vanilla essence can be added, if using.
Place the egg whites in a second, large bowl, ready for whisking.
In a third large bowl, sift the flour and sugar, making a well in the centre. Pour the milk mixture into the centre of the flour/sugar mixture and begin combining with a wooden spoon, slowly drawing in the flour to form a thick batter. Do not worry if the mixture is excessively lumpy. By not whisking the milk mixture into the flour, you ensure that the flour is not overworked thereby tightening the batter also, the lumps NeVer appear in the final pancakes.
Whisk the egg whites until soft peaks form then fold into the batter.
Cover and allow to rest in the fridge for 1 hour although i’m unbelievably impatient and usually cook them straightaway.
Cooking them requires the use of a large frying pan (or barbecue flat plate if you’re a large family) set on low–medium heat. add a good knob of the butter and melt. spoon in the pancake mixture according to your preferred size. When bubbles begin to appear evenly on the surface, turn over. The second side will only require 1–2 minutes to cook.
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