Extra Light and Fluffy Pancakes

This recipe incorporates whipped egg whites
for extra light and fluffy pancakes. Because
they use the yolks and melted butter, they
are still rich and tender.
Ingredients
1 cup sifted all-purpose, pastry, or cake flour
1/8 teaspoon salt
1/2 tablespoon baking powder
2 egg yolks
3/4 cups milk, more or less
4 tablespoons butter, melted
2 egg whites
1 tablespoon sugar
Directions
1. Sift the dry ingredients together.
2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once.
Stir until just combined. (Over-mixing will make for a tough pancake.)
4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the
sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula.
Add milk as necessary to get the right consistency.
5. Cook as you would other pancakes.