buttermilk pancakes with apple-pear tops

buttermilk pancakes with apple-pear tops
adapted from The Breakfast Book by Marion Cunningham
griddles up about 24 pancakes, serving 4

2 eggs, separated
1 c. buttermilk
1 c. thick plain yogurt
2 c. (280 g.) wheat flour
     or gluten-free:
     92 g. tapioca starch
     92 g. potato starch
     96 g. brown rice flour
1 tbsp. sugar
1 tsp. salt
1 1/2 tsp. baking soda
1/2 c. butter, melted plus more for frying the pancakes
1 - 2 apple-pears, pears, apples, peaches, nectarines, sliced thinly

Heat your griddle to medium-high.

Beat the egg yolks. Whisk them into the buttermilk and plain yogurt. Set aside.

Mix the flour(s), sugar, salt and baking soda together well. Add to the yolk mixture and mix well. Stir the melted butter in. Set aside.

Beat the egg whites until stiff but still moist. Fold them into the batter.

Lightly grease your griddle with butter. Dollop batter onto the griddle to make pancakes that are about 3 inches in diameter. Carefully place thinly-slice fruit right on the batter. Look for little bubbles to show the pancakes have set and flip them over for another minute or so. Keep warm in the oven until ready to serve.