Pancakes

Ingredients:

* for buttermilk pancakes substitute buttermilk for milk, whole wheat flour can be substituted for all-purpose white flour. For blueberry pancakes and other mix-ins, such as chocolate chips, walnuts, bananas, raspberries, strawberries and other fresh fruit, sprinkle over batter individually for each pancake after pouring the batter into the pan

Dry

2 cups – all purpose flour

2 teaspoons – baking powder

2 tablespoons – sugar

pinch of salt

Wet

2 cups – whole milk

2 – eggs 

1/3 cup – canola oil

1/2 teaspoon – vanilla extract

Preparation:

1. Sift all dry ingredients into a large bowl.

2. Combine milk, oil, and vanilla extract in a separate bowl.

3. Separate the egg’s yolks and whites, whisking yolks into the wet mixture.

4. Beat egg whites vigorously until volume has multiplied considerably and is frothy.

5. Bring batter together by pouring the wet over the dry and mixing. Take care not to over-work the batter because this will cause an over-production of gluten and make the pancakes tough.

6. Fold in frothy egg whites until texture is constant throughout.

Cooking Method:

(using a non-stick pan on medium/medium high heat) Pour the batter onto the middle of the pan and allow to spread into an even circle. In under two minutes the pancake should be ready to flip. (edges will be dry, and bubbles formed throughout) Flip the pancake using a wide spatula and allow the other side to cook. Remove the pancake and plate… is best enjoyed with real maple syrup.