I love pancakes! I love they are so versatile, you can alter them to fit whatever mood you're in! But alas! Even with a "Just add water" mix I have a knack for messing pancakes up. In fact, the unofficial rule in our house is that the first two pancakes must be thrown away.
While visiting my parents in August, my mom whipped the most incredible pancakes. Her's came out somewhere between traditional pancake and crepe. Even though I was still in the throes of morning sickness, I couldn't help but at least half a dozen everytime she made them.
Before we returned home, I made sure that I had a copy of the recipe safely tucked away in the memory card of my cell phone. Camera phones do have several advantages!
Two things make these pancakes so special. The first is that you use fluffed up egg whites. I was a little concerned that this step might be too time consuming, since we have a small window for breakfast between PT and formation in the mornings, but as long as you aren't whipping your egg whites by hand, you should be fine.
The second thing is yogurt. The style of yogurt you use directly affects the thickness and texture of the pancakes. My mom used a thinner yogurt and her pancakes came out thinner and almost sponge-like on the inside. I like my yogurt thick. The thicker the yogurt the taller fluffier the pancake.
3 eggs, separated
1/4 cup sugar
2 cups yogurt
1/4 melted butter
1 1/2 cups flour
1 tsp soda
2 tsp baking powder
1 tsp salt
Beat egg whites. Mix beaten yolks, sugar, butter and yogurt. Add dry ingredients and mix well. Fold egg whites in the batter. Cook on a hot greased griddle.
When reverse bubbles begin appearing on the batter, it's time to flip the pancake.
These are fabulous with blueberries inside of them, or as we discovered this morning, with a homemade strawberry syrup.
1 cup water
1 cup sugar
1 1/2 cups frozen strawberries
Bring to a boil in a small sauce pan. Once the strawberries are thawed, mash with a vengence.
For a thicker syrup in a small bowl combine 1 heaping teaspoon cornstarch with 1 scant teaspoon cold water. Add to the boiling syrup and stir well.
Oh and for the record, I have never had to throw out the first two pancakes, since I converted to yogurt pancakes!