Restaurant Style Fluffy Honey Pancakes
photo by WI Cheesehead
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
16 pancakes
ingredients
- 414.03 ml freshly ground whole wheat pastry flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 354.88 ml buttermilk (or make it with milk and vinegar)
- 3 eggs, separated
- 29.58 ml olive oil
- 14.79 ml honey
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?