Sambo’s Famous Pancakes
ING 2 eggs, separated (whites in a clean copper, stainless steel or glass bowl [DO NOT USE A PLASTIC BOWL, NO MATTER HOW CLEAN YOU THINK IT IS!], yolks in an 8-cup mixing bowl with a handle) 2 tablespoons sugar 16 ounces biscuit and baking mix (about 3 loosely spooned cups) 2 cups milk (any fat content; we use 2/3 cup of nonfat dry milk and 2 cups of water) 2 teaspoons vanilla extract
Heat electric griddle or electric skillet to 375 degrees F or heat a heavy skillet over medium heat while mixing batter.
BATTER Beat egg whites with a hand mixer on high speed to stiff peaks and set aside. Cream sugar and egg yolks at high speed until lemony colored (about a minute). Add milk and beat 2 more minutes on high. Add biscuit mix and vanilla extract, mix on low speed until just blended (barley-sized lumps of mix are OK). Scrape beaten egg whites into batter and gently whisk in w/ mixer switched off (ditto). Let stand 5 minutes.
Pour onto heated griddle or skillet, cook about 3 minutes before turning. Cook 1 to 2 minutes on second side.
Serve with real butter and hot syrup.