2 eggs, separated
1 c. buttermilk or as needed
1 tsp. corn or safflower oil
2-3 tsp. honey
1 1/2 c. unbleached white flour
1/2 tsp. baking soda
1/2 tsp. salt

Combine egg yolks, buttermilk, oil and honey. Sift together flour, baking soda and salt and stir into the egg mixture until just blended. Beat egg whites until stiff and fold into batter. Thin to desired consistency with buttermilk and cook according to general directions for pancakes. Makes about 14 (4 inch) pancakes.

When adding fruit to batter, substitute 1/4 cup fresh orange juice for 1/4 cup of the buttermilk. Add to the batter 2/3 to 3/4 cup of fresh berries, drained, crushed pineapple, thinly sliced apples, or mashed bananas. Add 1/4 cup chopped pecans or walnuts with the apples or bananas for even more variety.