Separating the eggs and folding the whipped whites into the batter makes for some fluffy pancakes that melt in your mouth.
INGREDIENTS (for 4 servings):
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 3 egg yolks
- 3 egg whites
In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
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. Cook until pancakes are golden brown on both sides; serve hot.