I got this recipe from a friend after having trouble making a pancake with whole wheat flour that my 2 boys will eat. I made these and I swear they were the best pancakes I ever made. They looked so fluffy and browned just right. The boys loved them. We usu. eat maple syrup or powdered sugar over them. I just tried making a homemade syrup and that turned out good too. This is freshly ground whole wheat flour, so if you have store bought whole wheat, I would recommend doing it 1/2 white and half wheat.
- In a bowl, combine the flour, powder, soda and salt.
- In a large bowl, combine the buttermilk, egg yolks, olive oil and honey, stirring well.
- Add the dry ingredients to the wet ingredients.
- In a glass or ceramic bowl, beat the egg whites until stiff peaks form; fold them gently into the pancake mixture.
- Heat an electric skillet to 375° F and spray with cooking oil.
- Drop about 1/2 cupfuls onto hot skillet and cook until underside is golden (you may not get a lot of bubbles, since this is very airy).
- Flip and cook until second side is done. You should have 5-6" pancakes.
These are awesome! I used lemon flavored honey (all I had on hand) with really good results. I used skim milk & vinegar because my buttermilk was not fit to use anymore. My girls loved these. We did use 3/4 cup white, 1 cup wheat flour, but the texture is light enough, I'll use more wheat flout next time. These work really well for dropping large Michican blueberries into them on the griddle, because their fluffiness keeps the blueberries encased in batter, rather than sticking all over when you flip the pancakes. The beaten egg whites are a great way to lighten up the texture! I did find that it is necessary to spread the batter out a little bit when dropping on the griddle, or they are gooey in the middle, but not too much, or you knock the air out of the egg whites. Made for Kid friendly tag.