Griffey's Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups flour, all-purpose1 tablespoon baking powder1 teaspoon salt1 tablespoon sugar1/4 teaspoon baking soda1/3 cup vegetable oil2 cups milk2 egg yolks2 egg whites
1. Add all the ingredients into mixing bowl EXCEPT for the egg whites. Whisk together until the batter is smooth.
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 https://chefgriffey.com for more of my recipes.
Number of Servings: 4
Recipe submitted by SparkPeople user GRIFFEYHAWK.
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 https://chefgriffey.com for more of my recipes.
Number of Servings: 4
Recipe submitted by SparkPeople user GRIFFEYHAWK.
Nutritional Info Amount Per Serving
- Calories: 507.3
- Total Fat: 24.3 g
- Cholesterol: 108.7 mg
- Sodium: 1,358.2 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 1.7 g
- Protein: 13.8 g
Member Reviews