Cathy Jones alerted me to this one from The Cook's Companion" by Stephanie Alexander

3 eggs, separated
2 cups buttermilk
60g (2 ounces) butter, melted
300g (10 ounces) plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
extra butter or oil spray

Beat egg yolks well, and whisk in buttermilk and melted butter. Sift the dry ingredients over the egg mixture and fold in. You can store the batter in the fridge overnight at this stage.

When ready to cook the pancakes, whisk the egg whites to soft peaks and fold into the batter. Lightly grease a heavy-based frying pan and ladle in about 1/4 cup of batter. Cook until bubbles form on the uncooked side. Flip with a spatula and cook the other side. If you like, transfer pancakes to a plate and keep warm in the oven until you've finished cooking, then serve without delay.

Enjoy!

David.