Griffey's PancakesSubmitted by: GRIFFEYHAWK
IntroductionA light and fluffy pancake recipe. A light and fluffy pancake recipe.
2 cups flour, all-purpose
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon baking soda
1/3 cup vegetable oil
2 cups milk
2 egg yolks
2 egg whites
2. In a separate mixing bowl whisk the 2 egg whites until they reach the stiff peak stage. You can do this by hand with a whisk or you can use a hand blender. For those of you who don't know what "stiff peak stage" is, it means whipping the egg whites until they become stiff in your mixing bowl.
3.Take 1/3 of the egg whites and slowly stir them into the batter.
4. Gently fold the remaining egg whites into the batter.
5. Cook the pancakes on medium heat in a none stick frying pan or a lightly oiled frying pan that doesn't have a none stick surface.
Note: Use 1/4 cup of batter for each pancake. This recipe makes 4 portions of 3 pancakes. To be honest I find that only 2 of these pancakes fill me up. For lemon pancakes simply add 3/4 tsp of lemon zest and 1 tbsp of lemon juice to the batter before you add the egg whites.
Visit my site at http://chefgriffey.com for more of my recipes.
Number of Servings: 4
Recipe submitted by SparkPeople user GRIFFEYHAWK.