Photo: Yunhee Kim; Styling: Dawn Sinkowski
Makes 8 servings (about 16 pancakes) (serving size: 2 pancakes)

Prep: 5 minutes; Cook: 16 minutes. Toss in some cooked wheat berries (whole-wheat kernels that you'll find in natural-foods stores) for a subtle chewiness. Blueberries are a delicious addition, too.

How to Make It

Step 1

Put first 5 ingredients (through salt) in a large bowl and stir with a whisk; make a well in the center. Put egg yolks and milk in a medium bowl and stir with a whisk until blended. Pour the milk mixture into the well of the dry ingredients. Using a wooden spoon, stir just until the batter is mixed. Do not overmix (a few tiny lumps of flour may remain).

Step 2

In a small bowl, beat the egg whites with a hand mixer just until soft peaks form. Gently fold the egg whites into the batter.

Step 3

Preheat a large nonstick pan. Add 1 teaspoon of the butter and heat over medium-high heat. Reduce heat to medium. Using 1/3 cup for each pancake, pour the batter into the pan, leaving 1 inch between pancakes. Cook until tiny bubbles form on the surface of the batter, about 2 minutes. Turn the pancakes and cook until the other side is golden brown, about 2 more minutes. Keep warm.

Step 4

Add the remaining butter to the pan, and continue cooking until you run out of batter. Serve pancakes immediately on warmed plates, with the syrup and preserves on the side.

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