Place egg yolks and sugar in mixer bowl and beat until thickened. Alternately add the milk and flour mixed with salt and mix until blended.Gently fold in beaten egg whites.Using a 1/4 or 1/3 cup measure, pour batter onto a lightly oiled, hot skillet. Turn pancakes when they are puffy and golden brown.To serve, dust pancakes with powdered sugar and serve with dollops of lingonberry jam.