I found a delightful recipe in Mark Bittman's How to Cook Everything: you make half a batch of pancake batter, but you use four eggs. You separate the eggs, stir the yolks into the batter, and whip the whites. Then you fold the whites into the batter and fry them up. They're very light and fluffy and they reheat beautifully.
Lately I've been doing this to buckwheat pancakes with a little flaxseed meal in them to kick up the whole-grain flavor. Sunday morning we had fresh blueberries in them, too.
And I'm not usually a big fan of breakfast foods. Funny, that.
g ently f eral