Instead of adding all your eggs at once, separate the whites from the yolk, folding them in at the end. By doing this, you keep the structure of the egg whites and save yourself the heartbreak of flat pancakes.
Beating egg whites creates a foam that can give the illusion of fluffiness, but in reality, it's too fragile to hold up larger structures.
The easiest way to separate your eggs is to gently crack the shell and prise it only slightly apart - allowing the whites to drop through into a waiting bowl.
Whites are a great leavening addition for desserts as they transform into a foam that's around eight times their original volume. But egg whites are also the secret to deliciously crispy potatoes and other savory meals.
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