Seriously fluffy pancakes

With all of the ice cream making that's been going on lately, I've been looking for recipes that use up egg whites and don't involve meringue. This is what I came up with this morning.

2 cups plain flour
1 tspn baking powder
4 egg whites
1 cup milk
1 cup yoghurt
50g unsalted butter, melted

Sift the flour and baking powder together. Set aside. Combine the milk yoghurt and butter, add to flour and mix thoroughly. Beat the egg whites until fluffy but not stiff. They should be about double to triple in volume, but not leave peaks. Fold into the pancake batter. Heat a frying pan and add a little butter or non-stick spray. Add a bit of batter, and cook until bubbles form. Flip, and cook until golden brown. Add your topping of choice and watch them disappear.

I think you could probably leave the butter out without too many adverse effects. The finished pancakes would be a little drier, but if you like to add lots of topping, then swings and roundabouts.  Two cups of buttermilk could definitely be used in place of the milk and yoghurt too.

Next time I'll be trying a more grown up version, and add some cinnamon and ginger to the flour. 


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