Buttermilk Pancakes with Cranberries and Pecans
Separate the eggs and beat the yolks with the buttermilk, flour, sugar, and baking powder until a smooth batter forms. Let rest for 20 minutes.
Beat the egg whites with a pinch of salt until stiff, and fold into the batter. Melt some butter in a pan, and pour in a small ladle of the batter. Let spread slightly, and cook until golden brown on both sides. Repeat until all the batter has been used. If you wish, you can keep the pancakes warm in a 175°F oven.
Stack the pancakes on plates, and top with the nuts and cranberries. Drizzle with honey for garnish.