Combine all ingredients in a large mixing bowl. If you want them fluffier then beat the egg whites separately and fold them into the rest of the ingredients.

The starter pictured below is nice and bubbly.

On a hot skillet, pour a scant 1/4 cup of batter for each cake.

When they bubble up check to see if the underside is brown, using a flat spatula.

When nice and brown, flip and let the other side brown.

Serve with a dusting of cinnamon, more raisins, fruit spread, butter, or pure maple syrup.

I store them in a sealed container in the fridge, they last about one week. When ready to eat we just warm them up in the toaster oven.

They also freeze well.