Sarabeth'S Pancakes

Directions

1. 1
   Put first 5 ingredients (through salt) in a large bowl and stir with a whisk; make a well in the center. Put egg yolks and milk in a medium bowl and stir with a whisk until blended. Pour the milk mixture into the well of the dry ingredients. Using a wooden spoon, stir just until the batter is mixed. Do not overmix (a few tiny lumps of flour may remain).
2. 2
   In a small bowl, beat the egg whites with a hand mixer just until soft peaks form. Gently fold the egg whites into the batter.
3. 3
   Preheat a large nonstick pan. Add 1 teaspoon of the butter and heat over medium-high heat. Reduce heat to medium. Using 1/3 cup for each pancake, pour the batter into the pan, leaving 1 inch between pancakes. Cook until tiny bubbles form on the surface of the batter, about 2 minutes. Turn the pancakes and cook until the other side is golden brown, about 2 more minutes. Keep warm.
4. 4
   Add the remaining butter to the pan, and continue cooking until you run out of batter. Serve pancakes immediately on warmed plates, with the syrup and preserves on the side.