Sift the dry ingredients into a large bowl.
Melt the butter in the microwave or in a small pan.
Separate the eggs, then beat the yolks into the sour cream and milk.
Fold the yolk mixture into the dry ingredients.
Whip the egg whites to stiff peaks in a separate bowl and fold into the batter one-third at a time.
Leave the batter to rest in the fridge for 20 mins.
Heat a large non-stick frying pan over medium heat, add a little butter, and a ladle of pancake batter.
Cook for 2-3 minutes on each side and stack up on a plate.