3 extra lg. eggs, separated
2 c. skim milk
2 tbsp. canola oil
1 1/2 c. flour
1 tbsp. sugar
1 tbsp. baking powder

Sift together the flour, sugar and baking powder into a bowl. In a separate bowl beat egg whites until they form soft peaks. Mix milk and oil together with dry ingredients into a smooth batter. Carefully fold batter into beaten egg whites.

This recipe makes very fluffy, almost souffle-like pancakes. if there is left-over batter, second day pancakes are more like crepes, and yet delicious in yet another way. I like to mix the dry ingredients ahead of time and divide it into 3 parts. Then, just by adding 2/3 cup skim milk and 3 teaspoons canola oil, I have a batter than I can mix with just 1 egg white (beaten). That way 2 people can have high fluffy "first day" pancakes each time.