It’s Sunday morning again. Pancake time. I am crazy every time I ask Grumpy what he wants for breakfast on a weekend because the answer is always “cakes”. These are pancakes I made last weekend. I happened to see the recipe on allrecipes.com as their recipe of the day and decided why not?
I am not sure why these are Canadian….seems pretty universal to me but anyway, my mom makes a recipe similar to this. I should have known better than to think that just because I was using a recipe with a different name that I could make them turn out as yummy as hers. This is why I don’t try to make certain recipes of hers very often. Because hers are better than mine. I make the Fluffy Pancake recipe much better than this one. Oh, it was good, but not my mom’s! Grumpy still ate them but when I make pancakes this weekend I will be back to my favorite Fluffy Pancake one (or maybe I’ll try Rachelle’s favorite one!)
These pancakes were topped with fresh homemade strawberry rhubarb jam. I made the Berry Rhubarb Jam recipe but subbed strawberries instead of Raspberries. Yummy.
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 3 egg yolks
- 3 egg whites
- 1 teaspoon vanilla
In a medium bowl, combine dry ingredients. Stir in milk and egg yolk until smooth.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Heat a lightly oiled griddle over medium-high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot with your favorite topping!
Serving: 1g | Calories: 204kcal | Carbohydrates: 29g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 143mg | Sodium: 710mg | Fiber: 1g