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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My mom invented this pancake recipe because of a sensitivity to baking powder. Beaten egg whites provide the leavening. They are great for a Sunday morning breakfast Ingredients:
2 cups flour |
2 cups skim milk |
4 eggs, separated |
1 tablespoon sugar |
1 teaspoon vanilla |
2 tablespoons oil |
Directions:
1. Beat egg whites until stiff in a separate bowl. The stiffer you beat them, the fluffier the pancakes will be
2. In larger bowl, mix together egg yolks, flour, milk sugar and vanilla. Mix until smooth.
3. Gently fold in egg whites.
4. Place a small amount of oil in a hot frying pan. I like to spread the oil around using a silicone pastry brush. You can also use a non-stick cooking spray.
5. I use a large serving spoon to ladle the batter into the frying pan.
6. Cook on one side until bubbles start to burst.
7. Flip and cook for about one minute more.
8. Keep already cooked pancakes warm in a 200 degree oven.
9. Serve with your favourite syrup or topping.
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