This is my all time favorite pancake recipe. They are amazingly filling and great for those looking for heart healthy options.
Course Breakfast, Brunch
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
1 cup unbleached white flour
1 tsp baking powder
1/2 cup milkskim
First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. You could use all three egg yolks, but if you have concerns about cholesterol, leave one out and save for another dish like truffled egg toast.
Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter.
Whisk the whites with the salt until they form stiff peaks. Fold into the batter. It is now ready to use or to add your favorite ingredients like fruit. Don’t worry about the batter deflating right away. It can sit on the counter for a short period.
Heat a non-stick pan on a medium heat, lightly grease or use non stick spray.
Pour some of your batter into the pan and fry for a couple ofminutes until you see bubbles popping through the batter.
If you want to add special secret ingredients (it is your secret but I have used mixed berries, strawberries, cooked corn kernels) add them before you flip. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. We enjoy real maple syrup and brown sugar. If you don’t add ingredients to the pancakes, you can still personalize with toppings.