If you've ever had trouble making pancakes, this recipe is for you. Simple, clear, always turns out.
Sift wheat flour with salt, soda and baking powder, add cornmeal. Melt butter and set aside.
Divide eggs into whites and yolks. Beat the yolks with sugar, curdled milk and butter. Mix the dry flour mixture with the whipped yogurt mixture.
Whisk the egg whites until stiff peaks form, gently fold into the batter, mixing with a spatula from bottom to top.
Heat a heavy-bottomed pan, grease with oil and bake the pancakes until golden brown on both sides, spreading the dough with a large spoon. Serve pancakes with honey or jam.