Fluffy Pancakes

Pancakes and I have a special relationship. They're the first thing I ever learned to make, aside from toast and ice. And they're versatile! Add chocolate chips, blueberries, strawberries, bananas...they will almost always taste wonderful. A hot stack of pancakes with lots of butter and syrup, mmm. I love pancakes.

These do not take much time to make and if you're in a hurry, use a large egg instead of two egg whites.

Pancakes | makes 10-12 pancakes

1-1/4 c plain flour

3 t baking powder

2 t sugar

1/2 t salt

1 c milk*

2 egg whites

2 T oil or applesauce or plain yogurt, you pick

*If the batter seems too thick, add another tablespoon of milk. 

1. In a medium bowl whisk the flour, baking powder, sugar, and salt together. In a separate bowl, combine milk, egg whites, and oil. 

2. Add liquid ingredients to dry ingredients and stir just until combined. It should be quite lumpy.

3. Get your pan or griddle going over medium heat. Spray or wipe it with a little oil. Pour batter by 1/4 cupfuls into the pan or just use a spoon to plop it in. I prefer the first method, because I like the size and it makes them more uniform. 

4. When the pancakes are bubbly and look a little dry around the edges, give them a flip and let cook for a few minutes more. Serve. 

I'm not sure if it's the egg whites that did it, or the applesauce, or maybe my baking powder was having a good day, but these were fluffier than any other pancakes I've made.