These really are wonderful pancakes. I started making them in Japan when my first son, Franz, was a baby and continued making them through the boys' teen years, mostly for breakfast but sometimes for dinner when I was down to eggs and milk in the fridge and flour in the cupboard.
¾ cup white flour
¾ cup whole wheat flour
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
1 cup milk
3 tablespoons oil
1 tablespoon molasses
2. Pour the milk into a measuring pitcher.
3. Separate the eggs, dropping the whites into a small mixing bowl and the yolks into the milk. See instructions for separating eggs if you need them.
4. Add the oil and molasses to the milk mixture and stir to combine.
Note: The molasses will slip right out of the tablespoon if you use your tablespoon to measure the oil first.
5. Pour the milk mixture into the dry ingredients. Stir lightly until just blended.
6. Beat the egg whites, until they hold a soft peak. See instructions for whipping egg whites if you need them. Gently fold into the pancake mixture.
Note: If you want to get some exercise beating your egg whites, use a whisk or an old-fashioned eggbeater. If not, use a hand-held electric mixer.
7. You can keep the first pancakes warm in a 250°F oven for a short period of time while cooking the rest.
8. Serve with warm maple syrup, applesauce, jam, yogurt—or whatever you fancy.
Handwritten from a cooking notebook I kept while in Japan, 1971-73
As you can see, I added a photo to the page just recently.