In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Top with syrup.

For leftovers, you can just keep the batter in the fridge.

Whisk egg whites and a generous pinch of salt in a mixing bowl until the eggs appear frothy, about 40 seconds.

Heat oil in a skillet over medium-low heat. Pour in egg whites, and once they start to set, scramble them with a spatula.

Once eggs are set, transfer to a plate and season with some fresh cracked pepper. Serve.