4 Servings 10 min Cook
1 Cup Wheat Flour
1 Tbsp Baking Powder
1 Cup Reduced Fat Milk
3 Large Egg
Separate and yolks and whites from each other.
In a medium bowl, combine flour and baking powder.
Stir in milk and egg yolks until smooth.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.
Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook until pancakes are golden brown on both sides; serve hot.