eggy/australia (4:13:59 PM) :

This is what I made this early morning... It's yummy..
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Petite Pancakes

2 egg yolks
2/3 cup buttermilk
1-1/3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup buttermilk
1/4 cup margarine or butter, melted
2 egg whites
Berry or maple syrup
Margarine or butter
Fresh raspberries, blueberries, or sliced strawberries (optional)

In a large mixing bowl combine the egg yolks and the 2/3 cup buttermilk. In another bowl combine flour, sugar, baking powder, and baking soda. Add to egg yolk mixture. Mix to combine. Stir in the 1/3 cup buttermilk and the melted margarine or butter.

In a mixer bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg white. Do not overmix.

For each pancake, spoon about 1 tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick to spread slightly when dropped onto a hot griddle, stir in 2 to 4 tablespoons additional milk. Cook over medium heat about 1 minute or till golden brown, turning to cook second side when pancakes have a bubbly surface and slightly dry edges.

Before serving, in a small saucepan warm syrup over medium-high heat till heated through, stirring occasionally. Serve pancakes with warm syrup and fresh berries, if desired. Makes about 24 small pancakes.

Make-Ahead Tip:Up to 24 hours ahead, bake pancakes as directed. Cool completely. Arrange half of the pancakes in a single layer on a piece of foil (about 20x12 inches). Top with another piece of foil and remaining pancakes. Place a third piece of foil atop; seal edges of foil together with a double fold, making a packet. Chill. To reheat, place foil packet in a 350° F. oven 15 minutes or till heated through. Serve as directed.