Sunday Morning Pancakes

& and I have made these for three out of the past four Sundays. (The fourth, we spent in San Francisco.)

1 1/3 c. flour or Whole Foods Gluten Free Bisquick Knockoff
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

2 Tbs butter, melted
1 Tbs vanilla
3/4 cup + 2 Tbs warm water
1 Tbs honey

2 egg whites, beaten to stiff peaks

In a bowl combine the first four (dry) ingredients. Melt butter in measuring cup; add honey, vanilla and water. Pour wet ingredients into dry ingredients, then gently fold in egg whites. Batter will be thick and fluffy, not runny like you'd expect.

Scoop batter by the ladleful into a preheated skillet (nonstick or sprayed with olive oil, or both). Flip when they're poofy and beginning to crisp. Serve with ginger honey from the cathedral herb shop, or leftover cupcake frosting, or anything, really.