American Cinnamon Pancakes

Separate the whites from the yolks. Put the whites in the refrigerator. Place the yolks in a deep bowl, add sugar, a pinch of ground cinnamon and stir until smooth.

Pour the milk in a thin stream into a bowl with the egg and sugar mixture. Mix with a whisk, without whipping the liquid into foam.

Sift the flour into the egg and milk mixture, stirring with a whisk. Add the baking soda dissolved in vinegar. Mix gently.

Whisk the dough until smooth, breaking up any lumps. The consistency should resemble thick sour cream.

Salt the cooled egg whites with a pinch and whisk with a whisk into stiff peaks. A mixer will speed up the process — you'll need about a minute at high speed.

Carefully fold the whipped egg whites into the batter using a silicone spatula or wooden spoon, without damaging their structure. Grease a non-stick frying pan with half a teaspoon of butter and heat over medium heat.

Pour two ladles of batter onto the skillet — one ladle per pancake. Cook for approximately one and a half minutes, then flip and brown on the other side. Transfer to a plate and pour the next portion of batter.

Do not add more butter: cook the remaining pancakes over low heat until they have a light, even golden brown color. Transfer the cooked pancakes to a plate, brush with the remaining butter, and serve hot.