Fluffy pancakes

We like this recipe. You can cut it in half if you so desire but our kids enjoy the quick reheat during the school week. You can also freeze these but you should wrap in small numbers so that it is easier to defrost. Makes about 18 pancakes.

4 1/2 cup flour
3/4 cup sugar
2 1/2 teaspoons salt if you use salted butter
(otherwise use 3 teaspoons salt if you use unsalted butter)
5 1/4 teaspoon baking powder
1 stick + 1 Tablespoon butter, melted
3 eggs, separated
4 cups milk

Mix your dry ingredients.  In a separate bowl, add egg whites and add the yolks to the dry ingredients bowl. Whisk the whites to stiff peaks and set aside. Add your wet ingredients except whites to your dry ingredients with a mixer. When well incorporated, gently fold in your egg whites. Preheat your buttered pan. I use my 1/2 measuring cup to pour the batter into the pan.  If you like smaller dollar pancakes, use the 1/4 measuring cup.

Serve with your favorite whipped cream product and your favorite fruit. We love them with strawberries, raspberries or blueberries. I take frozen fruit, defrost for 30 seconds add 2 Tablespoons sugar and a dash of vanilla and then heat for 30 seconds, stir and heat again for 20-30 seconds. A nice syrup will form around the berries. You can also cook up some diced apples on the stove with some brown sugar, vanilla, butter and cinnamon. We have also baked batter with some apples to make a German style pancake. Have fun.

Smaller batch recipe:

1 1/2 cups flour
1 t. Salt
1/4 cup sugar
1 3/4 t. Baking powder
1 egg
3 Tablespoons melted butter
1 cup milk (may need to add 1-2 Tablespoons more if batter is too thick)
Follow instructions above