Preparation

• INSTANT PANCAKE MIX
  Sift all ingredients together and store in an airtight container in the pantry for up to 3 months. Shake well before each use.
  PANCAKES
  Heat an electric griddle to 350 degrees F or set a heavy skillet or griddle over medium heat.
  Heat the oven to the lowest possible temperate (not more than 200 degrees F).
  Place the pancake mix in a large mixing bowl.
  Whisk the egg whites and the buttermilk in a second bowl.
  Whisk the egg yolks into the cooled melted butter.
  Whisk the butter mixture completely into the buttermilk mixture.
  Combine the wet team onto the dry instant pancake mix and quickly bring together with a large whisk. Do not over mix.
  Ladle 1 ounce (by volume) of batter onto the griddle. Spread the batter out to a disk about 4 inches in diameter. Cook for 3 minutes, or until bubbles around the upside edge set. If you wish to integrate the fruit into the pancake itself, add it after the batter has been on the griddle for about 30 seconds.
  Carefully flip with a wide spatula and cook for another 2 to 3 minutes, until golden brown on the bottom.
  Serve immediately or keep warm in the oven by placing cakes on a half sheet pan and covering them with a tea towel for up to 20 minutes.