Cornmeal pancakes

This recipe has become one of our favorite pancake recipes. It is definitely a hit with the kids, especially when served with real maple syrup (except for Kara who prefers pancake syrup). Make sure you don't skip the whipping of the egg whites or the pancakes will be much denser. This recipe come from Food to Live By.

Cornmeal Pancakes--makes about 8 4-inch pancakes.
3/4 cup flour
1/2 cup yellow cornmeal
1/3 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/8 tsp salt
2 tsp finely grated orange zest
1/4 cup orange juice
2 large eggs, separated
1/3 cup buttermilk
3 Tbsp canola oil
Extra canola oil or butter for griddle

Combine flour, cornmeal, sugar, baking powder, baking soda, nutmeg, cinnamon, salt and orange zest in large bowl. In a separate bowl whisk together orange juice, buttermilk, egg yolks and canola oil. Pour buttermilk mixture into dry ingredients and stir just until combined. In a separate bowl, beat egg whites until soft peaks form. Fold into pancake mix. Do not overmix.

Heat oil or butter on hot griddle. Spoon the batter onto griddle and spread the batter a bit. When bubbles appear on the surface of the pancakes, flip the pancakes. Cook until other side is brown.