Melt the butter over a low flame and set it aside to cool.

Separate the egg whites from the yolks. Whisk the yolks in a bowl and add the cooled, melted butter.

Gradually pour in the milk while stirring with a whisk to blend well. Add a pinch of salt and continue to whisk until the mixture is smooth and light in color.

Incorporate the baking powder into the flour and sift together. Add this mixture to the bowl containing the yolk blend and gently mix.

Whisk the egg whites until frothy, then gradually add the sugar until soft peaks form. Gently fold the whipped whites into the yolk mixture.

Heat a pancake pan over medium heat and lightly grease it with butter using kitchen paper.

Pour a ladle of batter into the center of the pan and allow it to spread naturally.

Cook until bubbles form on the surface, then flip the pancake and cook for an additional 30 seconds.

Repeat with the remaining batter, stacking the finished pancakes on a serving plate.

Serve the pancakes warm, drizzled with maple syrup.