Instructions: Separate the eggs, slipping the yolks into a large mixing bowl and the whites into a medium-sized bowl. Set the whites aside.

With a whisk, blend the buttermilk into the yolks. Add the flours, baking powder, and soda and beat just until a smooth batter forms. Do not overbeat.

With an electric beater or clean whisk, beat the egg whites until frothy and doubled in volume, then add the sugar and continue beating until the whites are soft and shiny and just barely hold a stiff peak when the beater is lifted out of them. Scoop the whites onto the buttermilk batter and with a large rubber spatula gently fold together just until blended. Do not overmix and deflate.

Spray a nonstick griddle lightly with vegetable oil and set over medium heat. When it is hot, ladle 1/3 to 1/2 cup of the batter into the pan to make 1 6-inch pancake. Flip when holey and cook remaining side briefly. If desired, transfer the pancake to a 300F preheated oven to keep warm while you cook the rest of the batter.

Makes 12-6-inch cakes.

Berry Variation: After ladling the batter onto the griddle, wait until holes appear on about half of the surface of the pancake, then gently drop 6 or 8 berries onto the pancake. Flip carefully when ready and cook for 20 to 30 seconds on the second side.

Serving Ideas : Top with fruit: sliced bananas, thin wedges of very ripe peaches or pears; warmed maple syrup.

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