-
1
Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, salt.
-
2
In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined.
-
3
Whisk the wet mixture into the dry mixture (should be slightly lumpy, yet combined to form a batter).
-
4
Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle); don't overwhip the egg whites.
-
5
Gently mix half of the whipped whites into the batter with a large rubber spatula.
-
6
Then gently fold the remaining half into the batter.
-
7
This batter should be slightly lumpy and have large parts of egg whites not fully incorporated.
-
8
Heat a griddle to 350-375; grease the hot griddle with 2 teaspoons butter.
-
9
Drop approximately 1/4 cup pancake batter on the griddle and cook to set.
-
10
Add 1 tablespoon blueberries or sliced bananas and 1 teaspoon walnuts before turning the pancakes (never add the fruit to the mix; always add the fruit to the pancakes once they are on the griddle).
-
11
When you see bubbles start to form on top, lift the pancake halfway up to see if it is golden brown and crispy on the edges; if ready, flip the pancake.
-
12
When the pancake is golden brown on both sides, remove with a spatula.
-
13
Repeat with the remaining batter and filling, cooking several pancakes at a time.
-
14
Garnish with powdered sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut.
-
15
Can serve with warm maple butter or syrup.
