6 eggs, separated
1/2 c. buttermilk pancake mix
1/2 tsp. salt
1/2 c. dairy sour cream

Beat yolks until thick and lemon colored. Add pancake mix, salt and sour cream; stir just enough to blend. Carefully fold in stiffly beaten egg whites. Bake on lightly greased griddle. Serve with butter and syrup, especially apricot with a sprinkle of powdered sugar. Yield: 10 (4") pancakes.