Perfect Pancakes

I’m not a big fan of eating breakfast out.  I find most restaurants confuse lots of butter with lots of flavor.  Don’t get me wrong, I’m a big fan of butter, but it’s not a substitute for herbs, spices and fresh  fruits and vegetables.  I have two exceptions, a Cajun restaurant down the street from me, which makes amazing food no matter the hour, and a local breakfast spot that makes the best pancakes ever.  These cakes are light, fluffy, with a touch of vanilla.

I assumed they were so light and fluffy because they beat the egg whites, but wasn’t sure.  One morning this week I decided to test out that theory.  And since the result was successful, I thought I share the simple recipe for Perfect Pancakes:

  • 1-1/4 cup flour
  • 3 teaspoons baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1 cup buttermilk (I use buttermilk powder and water)
  • 2 tbsp oil
  • 1 egg, separated

In bowl, mix together dry ingredients.  Add vanilla, milk, oil and egg yolk, mix well.  Batter will be lumpy, do not over mix.  Beat egg white until stiff and fold into mixture.  Oil and heat a skillet, once it’s hot, turn to medium heat and pour batter.

Additions:  blueberries – add just before flipping; flax meal – add to dry ingredients;  buttermilk, substitute for milk; touch of cinnamon.