Saturday, March 26, 2011

The Fluffiest Pancakes Ever


2 eggs
1 1/2 c. milk
1/4 c. sugar
1 tsp. vanilla
4 Tbs. vegetable oil
2 c. whole wheat flour (optional to use regular white flour)
2 Tbs. baking power
1/2 tsp. salt

Separate the egg whites from the yolks. Beat egg whites with a mixer on high speed until stiff peaks form and then set aside.

In a separate bowl mix together egg yolks, milk, sugar, vanilla, and oil. Add flour, baking power, and salt. Mix just until blended then gently fold in egg whites.

Heat an electric griddle to 250 degrees and spray with cooking spray. Pour batter onto griddle with a 1/4 c. scoop. Check underside and flip when golden brown. Check to see if pancakes are cooked through by gently pressing on the center to see if they spring back up.

This batter is very versatile. You can add a smashed banana and walnuts, or grated apple and cinnamon for a different twist.

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