Instructions: * Or 1 cup flour plus 1/3 cup whole wheat or buckwheat flour

(The secret to making light pancakes is to separate the eggs, folding in the beaten whites at the last.)

Toss the flour, baking powder, sugar and salt together. Beat the egg yolks with the milk until just blended. Mix with the dry ingredients and add the melted butter. In a separate bowl, beat the egg whites until the form firm peaks, the fold them into the batter. Drop about 2 teaspoonfools of batter onto a hot, lightly greased griddle, or an ungreased soapstone, and bake until bubbles appear on the surface. Turn and bake the other side about 30 seconds. Serve with warm syrup.

Makes about 18 pancakes.

Variation: Add about 2 tablespoons berries to the pancakes after the first side has baked and bubbles appear, pressing the berries into the batter, then turn them, and bake the other side for 30 seconds.

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