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1
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.
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2
In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form, In another bowl, beat or whisk together the egg yolks, buttermilk, and butter.
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3
Add the buttermilk mixture to the dry ingredients and mix just until combined.
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4
Fold in the egg whites.
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5
Heat a griddle or large skillet over medium heat and grease lightly.
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6
For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle.
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7
Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.
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8
Turn over and cook until golden brown, about 1 minute more.
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9
Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200F oven.
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10
Bake the remaining batter as directed.
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11
Top with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter.
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12
Variations:
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13
Cranberry-Pecan Pancakes: Add 2/3 cup dried cranberries, 2/3 cup toasted chopped pecans, 1 teaspoon ground cinnamon, and 4 teaspoons grated orange zest to the batter.
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14
Blueberry Pancakes: Add 1 1/2 cups fresh or frozen blueberries, 3 tablespoons packed light brown sugar, and 1 teaspoon ground cinnamon to the batter.
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15
Strawberry Pancakes: Add 1 1/2 cups fresh or frozen sliced strawberries and 3 tablespoons sugar to the batter.
