Pancakes and waffles were special morning treats at our house. As you might imagine, breakfast in a home where both parents worked and the children were running off to school every day was more often than not a quick piece of peanut butter toast or a bagel. We usually saved the big breakfasts for the weekends, and I remember waking up on Saturday mornings to the smell of something homemade cooking. Pancakes were a sweet breakfast surprise. Even today when I make them, I feel like it’s a special occasion! We usually use one of our favorite store-bought syrups, but this Hot Maple Syrup from our cousin, Susan Yearwood, is easy to make and also tastes great over Blueberry Pancakes. Just make sure to watch the syrup carefully once it starts to boil, reducing the heat as necessary to prevent it from boiling over.
Beat the egg yolks. Add the milk and butter. Add the flour mixture, stirring until just blended. Fold in the beaten egg whites. Bake in a hot waffle maker that has been sprayed with cooking spray for about 5 minutes, until golden brown. Serve immediately with Hot Maple Syrup, melted butter, honey, or jam.