These pancakes are like the pancakes you'd get at a restaurant for breakfast because they're nice and fluffy with a slight sugary flavor. The egg whites give it an airy texture, and it really only takes a couple minutes more effort for a delightful pancake. I found this recipe in Family Circle February 2009. They suggest dropping 6 blueberries onto each round just before you flip it or sprinkle a little ground flaxseed for a nutrient boost.
- Heat a griddle or large pan to medium heat.
- Heat oven to wam (180) and place a foil-lined baking sheet inside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and allspice.
- Separate eggs and whisk egg yolks in small bowl with milk and oil.
- With an electric mixer, beat egg whites to stiff peaks, about 1 minute.
- Stir milk mixture into flour mixture just until combined.
- Fold in egg whites in two additions until no white streaks remain.
- Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle.
- Repeat, spacing atleast 1" apart.
- Cook 1 minute or until bubbles in batter pop and remain open.
- Carefully flip pancakes and cook an additional 30 seconds to 1 minute.
- Transfer to baking sheet in warm oven and repeat with remaining batter (I skipped this step completely).
- Serve warm with butter and syrup or confectioners' sugar.