Sift the flour, baking powder and slat into a large bowl. Stir in the muesli and sugar. Make a well in the centre, beat in the egg yolks and buttermilk to make a thick batter. Whisk the egg whites until stiff but not dry and fold into the batter.
Heat a griddle pan, or large heavy based non-stick frying pan over a moderate heat. Add a tiny drop of oil into the hot pan. When the pan is really hot drop dessert spoons of the batter into the pan. Cook for 2-3 minutes until bubbles begin to break the surface, and they are firm enough to flip.
Flip and cook for 1-2 minutes more, until they feel springy when prodded. Transfer to a warm oven while you cook the rest.
Makes 12 pancakes!
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