These will be the fluffiest pancakes you have made, but it takes some work as you separate the eggs and whisk the whites before mixing them into the batter.
Altered ingredient amounts. I thought this recipe was delightful. I made into more of a dessert than breakfast. I added 1 tsp. vanilla and 1/8 cup sugar to the batter. I also added 1/8 cup sugar to the egg whites while beating. They really cooked up light and fluffy. I then topped off the pancakes with blueberry syrup and RediWhip whipped cream. Yummy!!! Thanks very much for this recipe. - 29 Sep 2008
The best pancakes I have ever tasted. Seriously. I have eaten a lot of pancakes at home and at the best diners but never so light and delicious. Plus you don't get the after-brunch-stomach-blues because they're not heavy at all. I agree with other reviewers about adding a tablespoon of sugar, but with a sweet topping adding more is unecessary. About the "too much egg" issue, I assume that some other reviewers didn't beat the egg whites enough. You will know when they are stiff enough when you can turn the bowl upside down and they don't fall down. One really needs an electric beater to make the egg whites stiff or else you'll lose your arm. It is, of course, easy to remove one egg yolk if it floats your boat better. They even taste good after a few hours, while most pancakes turn inedible. - 29 Sep 2008
I enjoyed making this recipe. The pancakes were extremly fluffy and had great colour. The only problem is that, using 3 egg yolks made the recipe quite "eggy." I could taste the egg yolks in the pancakes. I would suggest reducing the number of egg yolks to 1 or 2 and using 3 egg whites to maintain the fluffiness of the pancakes. - 29 Sep 2008