help : pancakes

The short answer to your question is - No. Whisking the whites separately will not help. Any air you whisk in to the egg whites would not last 36 hours. Speaking of 36 hours, I believe one element of your problem is that you need to make your batter in smaller batches and prepare it more than once in 36 hours. 36 hours is a long time for a batter to rest and, I suspect, whomever uses the batter throughout those 36 hours stirs it each time it's used. That stirring overdevelops the batter, increasing the development of the gluten in the all purpose flour; hence, chewy pancakes.
I don't understand why you have water in the recipe, except to reduce the fat content. Also, the manner in which a pancake is turned greatly affects the way they cook. Pancakes that are turned gently turn out MUCH better than pancakes that are lifted and dropped onto the grill.
Hope that helps.
One last point. I don't see any butter or oil in your recipe. I'd include melted butter if I were making the batter. I might also try mixing half all purpose flour and half whole wheat flour.
Good luck...................
I forgot to mention - room temperature batter (which I doubt you're using if you're allowing it to stand for as long as 36 hours) will produce a better pancake than batter that comes straight out of the refrigerator. The cold batter cools the grill down pretty dramatically. The eggs in the batter, regardless of the other ingredients, don't even begin to cook until 144 - 149 degrees.

For flavor and fluffiness, you may want to experiment with buttermilk or sourdough starter (with baking soda) for more chemical leavening (or yeast, too, with the sourdough).

I've had real good luck with sourdough pancakes for large groups. It's more work, of course, to keep the starter going, but it creates a pleasant sourness that's dynamite with soda and baking powder for leavening. When you flip them on the griddle, you can see a bunch of "griddle spring" as the air pockets expand. Be sure to be careful putting the batter down on the griddle, though, you don't want to break up the bubbles. Don't stir.

I have also a question about pancakes. When I bake them for myself they are very thick. I want to make them thin, but I don't know how. I had tried more milk in the flour but it doesn't work. Some people can make them so thin!
Can someone explain how I must do that?

Try not to use any levener like baking soda.

36 hours is way to much time. You can prep "kits" made up of small, measured batches of the liquid, and small measure batches of the dry. I.e., have 10 dry kits, and 10 wet kits, so that when you need to make batter you just mix the 2. It's like ready made stuff, but you control quality since you do it yourself.

Just a thoght, though it tends to be what a lot of restaurants do.

Thank you. When I have time I shall translate this and I hope that I can understand your story. Otherwise you'll hear from me.

I agree with Someday on this issue. Pancakes rise and become fluffy by the chemical reaction of a base (baking powder) with an acid (the lactic acid contained in milk or buttermilk.) Anyone who has mixed baking soda and vinegar together to watch the reaction will notice that the two neutralize each other over a short period of time, thus, no more bubbly reaction.
If you mix a large batch of pancake batter, the pancakes will be great for about 30 minutes. After that, the leavening is neutralized and will no longer work to make the batter rise when it comes in contact with heat.
Someday's suggestion works great. Just mix up enough batches of premeasured dry ingredients and wet ingredients (one batch should last about 30-40 minutes) and mix them together as you need them to assure beautiful, fluffy pancakes all day long.

My pancake recipe:

all purpose flour
baking powder
splash of vanilla extract
sugar
equal parts plain fat free yogurt and milk
whole eggs


For a healthier version I sometimes substitute 3/4 of the flour for regular oatmeal, ground to a powder.