Flying Monk Padre Pio Pancakes

Here’s the ingredients for the pancake recipe 2 cups flour Two eggs separated 2 tablespoons whole butter 2 tablespoons baking powder 2 tablespoons white sugar 1 tablespoon fresh vanilla extract 1 teaspoon of salt 1 1/2 - cups cups of whole milk combine the flour sugar salt and baking powder in a large mixing bowl. Separate the egg yolks from the whites put the yolks into a mixing bowl and reserve the whites in a separate bowl. Beat the egg yolks for 90 second or until you have the beginnings of soft peaks. Reserve. Beat the yolks for 60 seconds. Melt the butter. Combine the melted butter with the egg yolks and beat for one minute. Add all the wet ingredients to the dry ingredients - start with 1 and 1/2 cups of milk and add to get the consitency soft custard - EXCEPT the egg whites! Using a wooden spoon turn the mixture about a dozen times. let your batter stand for 10 minutes at room temperature. Preheat your griddle until a pat of butter will dance on it. Pour the batter and pancake batter into a melted pad of butter on your griddle until you make a 6 to 8 inch circle. Using the wooden spoon smooth out the lumpy peaks but don’t flatten! Let the pancakes cook 2 minutes until you see bubbles forming on the entire surface And they begin to cook around the edges, flip and then finish to a golden brown, about 90 seconds.