Oh Pancake

Another recipe about pancake which I found on the blogging world today... :) Wish I could be able to make one someday for my little baby.

WHOLE WHEAT PANCAKES

2 cups whole wheat flour
2 teaspoons baking powder
3 tablespoons sugar
1 tsp kosher salt
1 tsp baking soda
2 cups milk
1/2 cup plain yogurt
2 large eggs, seperated
pinch of salt
butter for pan
optional: berries or apples slices

Mix dry ingredients. In a seperate bowl, mix the milk, yogurt, and egg yolks. Seperately mix the egg white until fluffy and airy. Combine the dry ingredients with the milk mixture. Be careful not to overmix. When fully incoporated, gently fold in the egg whites. Check the consistency of the batter, I like thick pancakes so the batter won't be as runny. Just add more milk for thinner cakes.

Heat a non-stick skillet over medium low heat. Add about a tablespoon of butter. When the pan is hot, add about 1/3 cup of batter. When you start getting those pancakes bubbles, flip it over. If you are adding fruit, do it when you start seeing the bubbles.

You can keep pancakes in the oven while you cook the others. Just have your oven at 170F, and place on a cookie sheet. To freeze the pancakes, allow them to cool and then just place in a ziploc freezer bag. To reheat, cook in the toaster or toaster oven until warm. They will keep in the freezer for about a week.