In a seperate bowl, mix two cups buttermilk and 2 tsps. molasses, then set aside.
ADD TO FLOUR MIX:
Whip 2 eggwhites until stiff (but not dry!), then fold them into the batter gently until blended. Do not overmix!
Cook on a greased hot gridle or frying pan until small bubbles appear on top. Then turn pancakes over, and cook until bottom is lightly browned. Serve hot with butter and maple syrup.
* As seen in UToS '96
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