2 large eggs, separated
2 cups buttermilk (additional buttermilk or regular milk, if needed)
2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter

Beat the egg whites until they hold firm peaks; set aside. Whisk together the egg yolks and the buttermilk until well blended; set aside.

In a separate bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir the buttermilk mixture into the flour mixture, then stir in the melted butter. If the batter seems too thick at this point for the style of flapjack you like (thick to thin), add a splash of buttermilk or regular milk.

Just before cooking the flapjacks, gently fold in the egg whites, making sure to leave the whites quite lumpy.

Heat the griddle to about 375 degrees, or use Paul's and Reg's trick: flick water from your fingertips across the surface; when it skitters and evaporates quickly, the griddle is hot enough.

Lightly grease the griddle. Ladle the batter onto the hot griddle and cook on one side until large blistery bubbles have formed on the surface. Gently flip and cook the other side until nicely browned. Serve with melted butter and hot syrup.

Makes 18 5-inch flapjacks.