In a glass or ceramic mixing bowl, mix together the dry ingredients. Beat the yolks into the milk and cover and refrigerate the whites.
Pour the liquid ingredients into the dry and beat everything together furiously until the mixture is frothy and light. Cover the batter and refrigerate until you can get back to it later on.
When you're ready to cook, take the batter and egg whites out of the refrigerator.
Dice 3 cups worth of a mixture of any of the following: onion, green peppers, carrots, celery, zucchini, apples, cooked fish, chicken, beef, pork, tofu, etc.
After you've diced your fillings, the egg whites should have warmed some. (The closer to room temperature they are, they more cooperative they will be about having air beaten into them.) Once they are beaten into stiff glossy peaks, use your beater (witho
Heat your spider or skillet until a few drops of water "dance" on it. Grease it lightly and pour on some of the batter. A cookie scoop or 1/4 cup measure does this job nicely. Cook the pancakes until the bottoms are nicely browned. Turn and brown the othe