Whole Grain Pancakes

My friend Alice and her family came to visit from Australia last month and she liked these pancakes so much that she emailed three times about them. So here they are. I’ll never make them again without thinking about Alice, Geoff, Marcus, and Ian! This recipe came from the Gourmet cookbook, but I messed with it a bit.

1 1/4  C. whole wheat flour (I used buckwheat last time and they were great)

1/3 C. cornmeal

1 T. sugar

2 t. baking powder

1 t. salt

2 large eggs, separated

1/4 C. vegetable oil

1 1/2 C. whole milk

Whisk dry ingredients together and set aside.

Whisk together yolks, oil, and milk in a separate bowl and add to flour mix, whisking until smooth.

Beat egg whites in a third bowl (have someone else clean up!) until they just hold stiff peaks. Fold gently but thoroughly into batter.

Brush a nonstick pan with the oil and heat over medium heat until hot (but don’t let it smoke — yuck). Spoon tablespoons into pan (or more if you like bigger pancakes) and cook until bubbles appear on the surface. Flip and cook until underside is golden. You can put these on a rack in a warm oven to keep warm until everyone can eat together or you can just eat them straight off the griddle in shifts. Excellent both ways.

They also freeze well if you happen to have any leftovers (I did, once) and you can pop ’em in the toaster as well. This recipe makes about twenty 3 inch pancakes.

Enjoy, Alice!


1 Comment

  1. alice said,

    October 13, 2012 at 12:53 am

    Oh, we will! Thanks again, my dear. We’ll be thinking of you when we eat these, for sure.

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