The eggs need to be separated. The dry ingredients are mixed well with the egg yolks (preferably with an electric mixer) and the milk is added while stirring until a creamy dough is formed. The egg whites are beaten until stiff and folded in.
Add butter or oil to the pan and fry the pancakes over high heat for 1 - 2 minutes on each side until golden brown. Of course, my whole grain pancakes with maple syrup also taste good, but also with jam and sour cream.