More Protein than a Pancake, More Substantial than a Crêpe?It's a Crêpecake!

Warmed maple syrupMelted butterHere's the secret: use your mixer to whip up the egg whites until they form soft peaks. Set aside while you make the rest of the crêpecake batter.Mix the egg yolks into the milk until well-blended.Stir the dry ingredients together, and then stir in the egg yolk-milk mixture a little at a time. Stopping as soon as blended (it will be lumpy?don't fret!).Stir in the melted butter s-l-o-w-l-y, so as not to over-work the batter.Fold in the fluffy egg whites a little at a time.If you are adding fruit, add it now.Heat a nonstick frying pan on medium heat, testing to see if a drop of water dances on the surface. Add a small amount of butter, and spray the pan with nonstick spray.Pour about a heaping tablespoon of batter for each crêpecake. Cook on one side until bubbly on top and toasted a bit on the sides (one to two minutes). Flip and finish cooking for 30 seconds to a minute. Crêpecakes should be light brown on each side.Continue in this way, adding a small amount of butter and/or nonstick spray for each batch. Remove each batch to a covered Dutch oven kept in the oven on the lowest heat, until all are ready to serve.