Tassajara Pancakes

I made these and they are AMAZING and well worth the egg white whipping stage!

Whole Wheat Pancakes
from The Tassajara Bread Book

2 cups whole wheat pastry flour (you can use unbleached all-purpose or whatever flour you have, I promise)
3 tsps baking powder
1 tsp salt
1 tbsp brown sugar or honey
2 cups milk
1/2 cup oil or melted butter
3 egg yolks, beaten
3 egg whites, stiffly beaten

[Serves 6 perhaps]

Sift the flour with the baking powder, salt, and sugar. If using honey, add it to the milk and oil. Beat the milk and oil into the beaten egg yolks.
Combine the milk mixture with the dry ingredients until just blended, and then fold in the stiffly beaten egg whites.
Cook on a greased griddle or frying pan. May be made any size–the larger ones will take longer to cook through.

Variations: May be made with fruit puree (apple, apricot, peach, pear) in place of the milk.
Fruit chunks may be folded into the batter. Blueberries, bananas, and apples are particularly good.
Nut butters may be added to the wet ingredients.
Roasted nuts or sesame or sunflower seeds may be folded into the batter.
Cornmeal, rolled oats, barley flour, or buckwheat flour (1/2 cup) may be substituted in place of an equivalent amount of whole wheat flour.
For waffles, use only 1 1/4 cups of milk.