Family Secret Pancakes!

This is the first recipe I was taught as a child. Not so much a huge secret as it is a lost way of preparation.The extra prep in this recipe involves the egg that few recipes call for. The effect is an amazingly light, pure pancake that doesn't weigh you down, and could be compared to a crepe in density, but not in actual form!! My favorite way to prepare these is with a stack of 3 pancakes..the first with a small bit of butter...then a generous amount of JIF Peanut Butter! The second pancake has syrup only, ending with a peanut butter-syrup layer on top. Sprinkle with a bit of powdered sugar, and devour!

• Ready In: 8 mins
• Serves: 4
• Yields: 12 Medium Pancakes

Ingredients

• 2  cups  sifted flour
• 1⁄4 cup powdered sugar
• 4  tablespoons baking powder
• 1  teaspoon salt
• 1  pinch cinnamon
• 1  pinch nutmeg
• 2  cups milk
• 1  tablespoon vanilla
• 2  egg yolks
•  milk, for thinning
• 2  egg whites

Directions

1. Sift dry ingredients together in a large mixing bowl, set aside.
2. Crack and separate 2 eggs, reserve egg white and yolk in separate bowls.
3. Add 2C milk and the vanilla to the reserved egg yolks. Whisk briefly to combine. Add mixture to dry ingredients until batter-like and well-mixed.
4. Add milk for thinning until desired consistency for pancake density is achieved.
5. Whisk egg-whites at high speed until they form soft peaks. Fold this gently into batter, taking care not to over-mix. There will be lumps! This is the secret to the fluffiness of the pancake.
6. Heat a frying pan on medium-low. Spray with non-stick of choice or melt small tab of butter to prevent sticking. Ladel out desired amount, less for smaller cakes. Cook approximately 2+ minutes, or until bubbles form and pop in the centre. Flip, and cook an additional minute, or until golden.
7. Serve with butter and syrup. Or butter and peanut butter and syrup -- or strawberries and whipcream -- or add chocolate chips and go crazy with whatever else!