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1
Heat the lowfat milk in a small saucepan till lukewarm; remove from the heat.
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2
Sprinkle the yeast over the top and let stand till softened, 2 to 3 min.
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3
Meanwhile, sift the flours, sugar and salt into a large bowl.
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4
In a separate bowl, whisk the egg yolks till creamy; stir in the lowfat milk mix and the melted butter.
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5
Add in to the dry ingredients and stir just till blended.
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6
Cover with plastic wrap and place in a hot spot till doubled in bulk, about 1 hour.
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7
When the batter has risen, beat the egg whites in a medium bowl till soft peaks form.
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8
Gently fold into the batter just till blended.
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9
Heat a large nonstick griddle or possibly skillet over medium heat till warm sufficient to sizzle a drop of water.
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10
Brush with a thin film of vegetable oil or possibly clarified butter, if using.
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11
Add in the batter by Tbsp.
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12
for small pancakes or possibly use a scant 1/4-c. measure for larger pancakes.
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13
Adjust the heat to medium-low.
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14
Cook till the tops are covered with small bubbles and the bottoms are lightly browned.
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15
Carefully turn and lightly brown the other side.
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16
Keep the pancakes hot on a platter covered with foil in an oven set at the lowest temperature while you cook the remaining batter.
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17
To serve, drizzle each serving with some of the melted butter and sprinkle with sugar.
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18
Top with hot apricot jam and a spoonful of lowfat sour cream.
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19
This recipe yields 48 three-inch pancakes.
