The secret to light and fluffy pancakes is beating the egg whites separately. I use freshly ground Oregon-grown organic soft white wheat berries for the flour in this recipe, but whole wheat pastry flour from the bulk bins at New Day Grocery works well too.
Begin preheating a griddle or large skillet over medium heat.
Stir together in a large bowl:
1 3/4 cups freshly ground soft white wheat flour
1/2 teaspoon sea salt
1 tablespoon baking powder
In a glass measuring cup whisk together:
1 3/4 cups milk (skim, whole, 1%...whatever)
2 tablespoons packed brown sugar
2 tablespoons canola oil
2 farm fresh egg yolks
Whisk milk mixture into dry ingredients until all the flour is moistened and there are no lumps. Set aside.
Beat 2 eggs whites until soft peaks form. Fold into batter until well-distributed.
Pour by 1/4-cupsful onto hot griddle or pan. Cook until bubbles form all over the surface and don't fill in when popped. Flip pancakes and cook until they spring back when pressed lightly with your finger.
Serve warm with real maple syrup or Marionberry Topping.
Makes 16 to 20 (4-inch diameter) pancakes.