1 1/4 c. flour
1/8 tsp. salt
2 eggs, well beaten
1/2 c. milk
1/2 tsp. vanilla
2 egg whites
4 tsp. sugar
1 qt. strawberries, cleaned, sliced and sweetened with 2 tbsp. sugar
Confectioners' sugar for sprinkling

Sift flour and salt in large bowl. With electric mixer, blend eggs, milk, vanilla. Make a well in center of flour and add egg mixture. Stir until blended. Set aside. Beat egg whites until frothy (use clean beater); add 1 teaspoon sugar at a time and beat until round peaks are formed. Carefully fold whites into batter.

Heat griddle; lightly grease with butter. Add enough batter to make pancakes of desired size. Cook pancake until puffy, bubbly and brown on underside. Turn over once and brown other side. Transfer pancakes to warm platter and keep warm in oven until all pancakes are cooked. To serve, spoon sweetened strawberries on each pancake and roll. Place on individual platters and sift confectioner sugar over serving. Garnish with berries and sour cream.