In the big, deep bowl mix 300 g of flour (preferably sift), 1 tsp of baking powder, ½ tsp of baking soda, 1 tsp of salt and 1 tbsp of sugar. Using a whisk, finely mix the ingredients for a couple of minutes.
Take 2 eggs and separate the white eggs from the yolks.
Measure 60 g of unsalted butter and put to the microwave oven for a few minutes to melt. Capacity 250-300 W.
Mix in the big bowl 245 g of yogurt, 165 g of milk, 220 g of sour cream, and egg yolks. Add melted butter while mixing.
Using a mixer or a whisk, whip egg whites with a pinch of salt to hard peaks.
Add whipped egg whites to the bowl and using silicon spatula carefully mix with top-down movements.
Now add this mass to the bowl with the dry mixture and mix with a spatula, moving top-down. It‘ll take you for about half a minute.
Put a big nonstick frying pan (cast-iron or at least aluminum with a nonstick layer). Warm-up for 5 minutes, then add some vegetable oil on a folded kitchen towel and grease a frying pan with it.
Using a ladder or just a cup, scoop up the dough and pour on a frying pan. You’ll need ½ of a ladder or ¼ of a cup for 1 pancake. Cook until you’ll see small air bubbles on the surface, it’ll take you 1-2 minutes, then turn over and cook for a couple of seconds from the other side.
Wash a handful of strawberries, tear off the green parts and slice.
In the pan melt 30 g of butter on a low fire, then add 2 tbsp of sugar and sliced strawberry. Cook until sugar melts and strawberry release juice, it’ll take for about 2-3 minutes.
Put the pancakes on the serving plates and add a strawberry sauce on top. Serve.