This is another of my favorites from childhood. Fluffy egg whites give these pancakes a lightness which is not usually found in wheat pancakes...
Beat until stiff peaks form:
3 egg whites
Combine in a measuring cup, then set aside:
1 1/2 cups milk
3 egg yolks
Combine in a medium bowl:
1 1/2 cups whole wheat flour, unsifted
1 1/2 Tbs. sugar
1 1/2 Tbs. baking powder
1/2 tsp. salt
Pour milk and egg yolk mixture into flour mixture and mix well. Fold beaten egg whites gently into batter. Cook pancakes on griddle or large pan coated with cooking spray. These cook a little slower than regular pancakes. Flip when bubbles form around the edges. Serves 5.