In a large bowl, whisk together flour, sugar, salt, and milk until smooth.

Beat egg yolks into the batter until well combined.

In a separate clean bowl, using an electric mixer, whisk egg whites until stiff peaks form.

Gently fold the stiff egg whites into the pancake batter until just combined, being careful not to deflate them too much.

Melt butter in a large, oven-safe non-stick pan (about 10-12 inches) over medium heat.

Pour the batter into the hot pan, spreading it evenly. Cook for 3-5 minutes until the bottom is golden brown and the edges begin to set.

Transfer the pan to a preheated oven at 350°F (175°C) and bake for 10-15 minutes, or until the pancake is puffed and golden brown on top.

Remove from oven. Using two forks or spatulas, roughly tear the baked pancake into irregular, bite-sized pieces while still in the pan.

Return the pan to the stovetop over medium heat for another 1-2 minutes, stirring the shredded pieces gently, until they are lightly caramelized and slightly crispy.

Serve immediately, generously dusted with powdered sugar and accompanied by fruit compote or applesauce on the side.