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1
Whisk both flours, baking powder and salt in medium bowl.
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2
Whisk milk, butter and egg yolk and vanilla in a small bowl.
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3
Pour milk mixture over flour mixture; stir just until combined.
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4
With electric mixer on high speed, beat egg whites in medium bowl until foamy.
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5
Gradually add sugar, 1 T at a time, and beat until stiff peaks form.
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6
With rubber spatula, gently fold half of beaten egg whites into flour mixture; then fold in remaining whites just until no white streaks remain.
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7
Heat nonstick griddle or 12-inch skillet over medium heat until drop of water sizzles; lightly spray with nonstick spray.
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8
Spoon batter by heaping tablespoonfuls onto hot griddle about 2 inches apart, making a few pancakes at a time.
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9
Cook until tops are bubbly, some bubbles burst and edges look dry, 2-3 minutes.
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10
Turn and cook until underside is golden, 2 minutes.
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11
Transfer to platter; keep warm.
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12
Repeat with remaining batter, spraying griddle with nonstick spray if necessary.
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13
Tasty Toppers: BananaRama. Combine 2/3 cups diced banana and 1 T honey to top pancakes. 1 T is 1 PointsPlus value.
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14
Another topping: Berry Chip: 3 T strawberry syrup plus 4 t mini-chocolate chips. 2 teaspoons are 1 PointsPlus Value.
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15
Nutty Maple Topping: 1/4 cup maple syrup plus 2 T finely chopped toasted almonds. 1 T is 1 PointsPlus Value.
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16
To freeze: Cool pancakes completely.
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17
Divide them into stacks of five.
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18
Wrap each stack in plastic wrap; put in freezer bag.
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19
Seal and freeze up to 1 month.
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20
Heat toaster oven to 350 degrees F.
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21
Place pancakes in single layer on baking pan; bake until heated through, 4-6 minutes.
