This is a pancake recipe that is good enough that I normally eat the pancakes without syrup or butter. And I’m a sugar freak.

The Core:

  • 2 cups flour*
  • 3 tsp baking powder
  • 3 eggs seperated
  • 2 cups milk
  • oil, 1 tbsp more or less.
  • Some salt, less than tsp.

The Flavorings:

  • 1/3 cup Brown Sugar
  • 1.5 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Other seasoning to taste: nutmeg, cardamom, whatever you have that’s interesting.

A word about the flour. You want something with flavor that doesn’t have a lot of protein, like bread flours. Too much protein will make your pancakes rubbery instead of tender. Depending on where you are in the country, you may need to seek out something with less gluten than the ordinary all purpose flours. I use Bob’s Red Mill Whole Wheat Pastry Flour, which is 10% protein instead of 13% for their normal flours. And a good flavor.

To make:

Mix the dry ingredients. Seperate the eggs, add the yolks to the mixture and beat the whites till they are stiffish or your hand gets tired. Mix in the other wet ingredients till you have a good batter, then fold in the egg whites.

Cook like pancakes. (nawww. you don’t say.) With a good nonstick pan and the right temperature, you don’t need any additional oil in the pan. Too cool and they’ll stick, too warm and they turn brown fast.

If you’re not into following recipies, the only proportions that are really essential are the baking powder, flour and milk. Everything else is open to intrepretation.

This started as something from the Tassajara bread book.

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