In a medium bowl, mix the egg yolks, buttermilk and 1 tablespoon oil until well combined.
In a separate medium bowl, whisk together the flour, sugar, salt, and baking soda. Add the buttermilk mixture and mix until combined.
Using a mixer, beat the egg whites until stiff peaks form. Add about 1/3 of the egg whites into the pancake batter and stir to lighten it. Fold the rest of the egg whites into the pancake batter until combined.
Warm oil on a nonstick large pan or a griddle over medium heat. Drop about 2 tablespoons of batter to form a circular pancake (you should be able to form 4 or 5 on the pan and more on the griddle). Cook each pancake about 3 minutes per side. Gently flip over using an offset spatula (much easier than a regular pancake spatula). Serve with salmon roe and caviar, or for sweet pancake meal, sour cream and jam.