Grandpa’s Fluffy Pancakes

2 eggs (whites and yolks separated)
2 TBL sugar
1 C buttermilk
2 TBL melted butter
2 tsp baking powder
1+ C flour
1 C whole milk
1/2 tsp salt

1. Mix flour, sugar, baking powder and salt – set aside
2. Beat egg whites till fluffy but not stiff
3. Add yolks, buttermilk, melted butter and whole milk
4. Add flour mixture and mix – DO NOT OVERMIX
5. Bake small pancakes because these will tend to fall apart – 3 minutes per side at 350º

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• 1 C Flour
• 1/4 tsp nutmeg
• 3/4 C milk
• 1 tsp vanilla
• 1/2 tsp almond extract
• 3 TBL sugar
• 1/2 tsp Cream of Tartar
• 1/2 tsp Baking soda
• Four eggs
• 1/4 tsp salt
• 1/2 C melted butter

1. Preheat oven to 400º
2. Separate eggs
3. Beat egg whites and Cream of Tartar
4. When they start to turn white, add sugar and salt
5. Beat until you have stiff peaks
6. Beat egg yolks in separate bowl and add 1 C flour and nutmeg
7. Add milk, vanilla and almond extract
8. Add butter and mix
9. Combine flour and baking soda
10. Combine liquid into the dry ingredients
11. It will be very wet (DO NOT OVERMIX)
12. Fold in Egg Whites
13. In an oven safe non-stick pann, add 2 TBL butter and heat on a burner
14. Put batter into skillet and cook until edges start to brown
15. Transfer to oven for 12-14 minutes
    • OPTIONAL FOR SHREDDED CLOUD PANCAKES
    • Tear apart pancake
    • Drizzle with 1/2 C butter and 1/2 C sugar
    • Toss, then return to oven for 8 more minutes
16. Serve with fruit compote or plum sauce