These pancakes are thick, yet light and airy because the egg whites are beaten separately and folded into the batter.

Apple Pecan Pancakes

1 all-purpose cup flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup plus 2 tablespoons milk
2 large eggs, separated - egg whites beaten until stiff
1 teaspoon vanilla extract
1/2 cup apples, peeled and chopped fine
1/2 cup pecans, chopped

1. Stir together the flour, brown sugar, baking powder, salt and
   cinnamon in mixing bowl.
2. Beat egg yolks in separate bowl; stir in milk and vanilla.
3. Add liquid mixture to dry ingredients, stirring just until blended.
4. Fold in beaten egg whites.
5. Heat greased griddle or skillet over medium heat or to 375°F (190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
6. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

Makes about 10 (4-inch) pancakes.