light n' hearty pancakes

We recently went out to a nearby maple festival -- complete with wagon rides, sapping and tapping, pure maple syrup, and pancakes. And while I loved feeling like a pioneer out collecting maple, I have to admit that the pancakes left me wanting. A thick mound of heavy dough is a disappointing excuse for a pancake.

So I'll share the pancakes that have spoiled me -- my dad's light and fluffy pancakes. They've raised the bar for all other jacks wishing to be flapjacks.

light n' hearty pancakes
serves 4

2 1/2 C milk
2 egg yolks
4 egg whites
2 teas salt
6 Tbs sugar
3 1/2 teas baking powder
1 1/4 C whole wheat flour
1 C all purpose flour
3 Tbs butter, melted
3 Tbs canola or vegetable oil

The order of the ingredients is important -- don't start with dry ingredients and then pour in the wet, as most recipes have you do. Start by pouring the milk into a large bowl. Add 2 egg yolks, setting aside the whites. Whisk in the salt, sugar, and baking powder. Then slowly add the flours -- adding a bit more if the dough looks too runny. Then stir in the butter and oil (if you want, substitute the oil for 3 more tablespoons of butter, but don't substitute the butter for oil or you'll lose some flavour.) In another bowl, beat the egg whites until stiff peaks form. Gently fold the whites into your batter.

When the griddle is good and hot (throw a few droplets of water on to test if they sizzle), ladle on the batter. Don't use the back of the ladle to smoosh the batter flat into a circle-- you'll pop valuable air bubbles! Then, wait patiently until the pancake is cooked through.

How can you tell your pancakes are ready to be flipped? By watching these bubbles. When the ones that have formed towards the center of the pancake pop and remain open (like the one on the right), the pancake is cooked through. Just flip and brown on the other side.

Serve warm with plenty of options -- pure maple syrup (of course), fruit and yogurt, honey and warm pears -- whatever you fancy. Enjoy!