By Sarah @Mum in Bloom
Who doesn't love pancakes for breakfast? These pancakes are so good you can eat them plain.  What makes these so special, is that they're very fluffy with a slightly sweet flavour.  I love the hint of allspice added to the batter.
This recipe takes a couple extra steps, as the batter is folded into beaten egg whites.  I usually make a huge batch of these, then freeze some for later.  The pancakes are easily reheated in the toaster, which makes them slightly crispy.
PERFECT PANCAKES
from Family Circle Magazine, February 2009
Servings: sixteen 4-inch pancakes
1-1/2 cups all-purpose flour (I replace 1/2 cup flour with whole wheat)
3 tablespoons granulated sugar (I use Stevia in the Raw)
4 teaspoons baking... More...