(courtesy of Lara Ritchie, culinary director, Nothing To It! Culinary Center in Reno. Makes 21 pancakes)
1 cup all-purpose flour
1½ teaspoons sugar
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, separated
1 cup whole milk
2 tablespoons unsalted butter, melted and slightly cooled
½ teaspoon vanilla extract
In large bowl, whisk together flour, sugar, baking powder, and salt. In small bowl, lightly whisk egg yolks, then whisk in milk, melted butter, and vanilla extract. Add yolk mixture to flour mixture and, with a wooden spoon, stir until well blended. Batter will be lumpy. In a clean bowl, use an electric hand mixer on high speed to beat egg whites until stiff, but not dry, and peaks form. Using a rubber spatula, fold ⅓ of egg whites into batter to lighten it, then fold in the rest just until no white streaks remain. Use batter right away.
