Caramel Macchiato Pancakes

In a large bowl, combine flour, sugar, baking powder and salt.

In a small bowl, combine milk, egg yolks and 3 tablespoons melted butter; add the liquid ingredients into the flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into the batter. Gently fold in the coffee creamer.

Melt 2 tablespoons butter on a hot griddle. Ladle about 1/4-cup batter for each pancake onto the hot griddle (don’t crowd the pan—you’ll probably need to do this in batches). Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn them over and cook the other side until browned to your liking. Removed cooked pancakes to a plate. Repeat procedure with remaining 2 tablespoons butter and remaining batter. Drizzle with caramel sauce for serving, if desired.