Monday, April 4, 2011

Perfect Pancakes

Who doesn't love pancakes for breakfast? These pancakes are so good you can eat them plain.  What makes these so special, is that they're very fluffy with a slightly sweet flavour.  I love the hint of allspice added to the batter.

This recipe takes a couple extra steps, as the batter is folded into beaten egg whites.  I usually make a huge batch of these, then freeze some for later.  The pancakes are easily reheated in the toaster, which makes them slightly crispy.

from Family Circle Magazine, February 2009
Servings: sixteen 4-inch pancakes

1-1/2 cups all-purpose flour (I replace 1/2 cup flour with whole wheat)
3 tablespoons granulated sugar (I use Stevia in the Raw)
4 teaspoons baking powder
1/8 teaspoon salt
1/8 teaspoon ground allspice
2 eggs
1 cup milk
1/4 cup vegetable oil
Butter, maple or pancake syrup, and/or confectioner's sugar (optional)

Preheat oven to 180 degrees F and place a foil-lined baking sheet inside. Heat a griddle or large pan to medium heat.

In a large bowl whisk together flour, granulated sugar, baking powder, salt, and allspice. Separate eggs and whisk egg yolks in a small bowl with milk and oil.

Beat egg whites with an electric mixer on medium speed until stiff peaks form, about 1 minute. Stir milk mixture into flour mixture just until combined. Fold in egg whites in two additions until no white streaks remain.

Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle. Repeat, spacing pancakes at least 1 inch apart. Cook 1 minute or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.

Transfer pancakes to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter, syrup, and/or confectioner's sugar, if desired.

Printable Recipe


Open House for Butterflies
by Ruth Krauss
Pictures by Maurice Sendak
1960, Harper & Row Publishers

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