Sweet Pancakes (Blynai)

• 2 whole Large Eggs, Separated
• 4 Tablespoons Sugar
• 1 cup All-purpose Flour
• 1 cup Sour Or Fermented Milk
• 1 pinch Salt
• 1 drop Vanilla Essence
• 2 Tablespoons Sunflower Oil, Or As Needed
• 13 tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Jam Or Honey, To Serve

1. In a bowl beat the egg whites until stiff. In another bowl beat the egg yolks together with the sugar until you will have a light yellow and soft cream. Add the flour, sour milk, salt and vanilla essence to the egg yolks and mix. Then add also the egg whites and fold gently from bottom to top.
2. On the stove, heat 1 tablespoon of oil in a large nonstick pan (you can also use butter, but in this case I prefer sunflower oil because its taste is more neutral). Portion the batter using 1 tablespoon of batter for each pancake, and cook 5-6 pancakes per time, depending on how big your pan is. Fry on one side until they are golden (around 2 minutes) then flip to the other side and complete the cooking. When the pancakes are ready, take them from the pan and keep them warm. Go on until you use all the batter and add more oil when necessary.
3. Serve the pancakes hot with jam or honey. I used strawberry and raspberry jam.

eggs, sugar, allpurpose, sour, salt, vanilla, sunflower oil, honey

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/sweet-pancakes-blynai/ (may not work)