Fluffy Buttermilk Pancakes

• 3.5 ounces white whole-wheat flour (about 3/4 cup)
• 3.4 ounces all-purpose flour (about 3/4 cup)
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/8 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 2 large egg yolks
• 2 tablespoons canola oil
• 3 large egg whites

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.
2. Combine buttermilk and yolks in a bowl; stir with a whisk. Gradually add buttermilk mixture to flour mixture; stir with a whisk just until moist (batter will be slightly lumpy). Stir in oil. Let stand 15 minutes.
3. Place egg whites in a medium bowl; beat with a mixer until medium peaks form. Spoon half of egg whites onto batter; gently fold in. Add remaining egg whites; gently fold into batter.
4. Heat a nonstick griddle or skillet over medium heat. Spoon 3 tablespoons batter per pancake onto griddle. Cook 2 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 2 minutes or until done.

white, sugar, baking powder, baking soda, salt, lowfat buttermilk, egg yolks, canola oil, egg whites

Taken from www.myrecipes.com/recipe/fluffy-buttermilk-pancakes (may not work)