Filled Pancakes

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 Tbs sugar
• 4 eggs, separated
• 2 cups milk
• 4 Tbs unsalted butter, melted, plus more for cooking
• Fillings, such as jam, peanut butter, chocolate ganache, chocolate chips or fruit
• Syrup or whipped cream for serving

1. In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
2. In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
3. Put 1/4 tsp. butter in each well of the Filled Pancake Pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Put 1 tsp. of the filling of your choice in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream.

flour, baking powder, salt, sugar, eggs, milk, butter, peanut butter, syrup

Taken from www.epicurious.com/recipes/member/views/filled-pancakes-50114823 (may not work)