This recipe calls for either all-purpose white flour or whole wheat flour. My family happens to have a lot of hard red wheat in storage and a wheat grinder, so I started making these with freshly-ground whole wheat. After a few weeks of making these on Saturday mornings, I think I've got this recipe down to an art. I usually quadruple the recipe and freeze the leftovers, four to a bag. My two boys love to eat them for breakfast during the week.
This recipe is adapted from the Betty Crocker's 40th Edition cookbook.
1 c all-purpose or whole wheat flour
3/4 cup milk
1 T granulated or packed brown sugar (I use brown sugar)
2 T vegetable oil
3 t baking powder
1/4 t salt
1 t vanilla
4 c all-purpose or whole wheat flour
3 c milk
4 T granulated or packed brown sugar
1/2 c vegetable oil
4 T baking powder
1 t salt
1 T vanilla
Separate eggs. Beat whites to stiff peaks and set aside. Combine remaining ingredients and mix just until blended--overmixing will cause tough pancakes--the mix will be lumpy. Add 1/3 of the whites to the batter and fold in. Add another 1/3 and fold in. Add the remaining 1/3 and fold in. (Adding the whites in 3 batches works well to ensure even distribution of the whites without over-folding, which would defeat the purpose of whipping the whites.) Let the batter rest for at least 5 minutes while the griddle heats.
Heat griddle or skillet over medium heat or to 375 degrees. (I use an electric skillet.) When a drop of water dances on the griddle, you're ready to cook. (At this point, I sparingly apply cooking spray to the griddle, but butter or margarine would work, too.) Pour 1/3 cup of batter onto the griddle. Cook until the pancakes just start to dry at the edges--if the top is dry, you've cooked it too long. Turn and cook other sides until golden brown.