prof_pangaea's pancakes really are delicious! But I'm also sure I've made pancakes with that separated egg technique -- which I'd have learned from an American cookbook, what with having almost no British cookbooks to speak of. It doesn't cook up as fluffy as a pancake with a leavening agent, but it's still got good texture.

ETA: I traced the separated egg technique to an old (pre-rewrite) edition of The Joy of Cooking. That recipe also includes leavening, though I'm certain I've left that out at least sometimes. You can certainly argue that a JoC recipe, particularly one that's likely to be original or close to it, is European-influenced, but it's also one that's probably been used by millions of Americans many, many times.