Combine dry ingredients in large bowl. Add milk, corn oil, and mix until just moistened. Beat egg whites in small bowl until stiff peaks form. Fold into batter. Place greased teflon heart-shaped molds on greased griddle (medium high). Pour batter into molds. When bubbles begin to form, remove mold and flip pancakes. When done, trim pancakes with a knife, if necessary, for perfect shapes. Serve with strawberry garnishes and warm real Vermont maple syrup.
Note: These are low-fat, low-cholesterol, but very tasty, light and fluffy pancakes! I like to serve these to guests on special occasions, such as weddings, birthdays (with a candle), anniversaries, etc. Breakfast served on fine china, crystal, silver with fresh flowers and candlelight.