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