Made with wholemeal flour, these pancakes can serve as a whole meal when they're topped with any assortment of savory ingredients or served with a green salad. Omit the fillings, and they're still great with maple syrup and fruit, too.
In a glass or ceramic mixing bowl, mix together the dry ingredients.
Beat the yolks into the milk, cover and refrigerate.
Refrigerate the egg whites, covered.
Pour the liquid ingredients into the dry and beat everything together until the mixture is frothy and light.
Cover the batter and refrigerate until you can get back to it later on.
When you're ready to cook, take the batter and egg whites out of the refrigerator.
Dice your selection of fillings.
Beat the egg whites into stiff glossy peaks. (The closer to room temperature they are, they more cooperative they will be about having air beaten into them.)
Use your beater (without cleaning it) to beat the batter again until you can see big air bubbles in it.
Gently fold your diced fillings into the batter, then fold in the egg whites.
Heat your spider or skillet until a few drops of water "dance" on it.
Grease it lightly and pour on some of the batter. A cookie scoop or 1/4 cup measure does this job nicely.
Cook the pancakes until the bottoms are nicely browned. Turn and brown the other side.
Keep the pancakes warm in the oven until you've finished cooking the rest of the batter and are ready to serve them.
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