Last night my brother suggested that we have pancakes for dinner. Of course he does not know how much effort it takes to whip up a batch of pancakes and at the same time make them look like they came straight out of an American cookbook. I however did the best I could and healthified an amazing recipe I had already used once by using spelt flour and reducing the amount of sugar and butter. Overall I spent about 1 hour in the kitchen…but let me say, it was well worth it and I made lots of pancakes!
The pancakes literally turned out as actual cakes. The secret: folding in egg whites into the batter to make everything extra fluffy and light. I was inspired and adapted a recipe from the Clinton St. Baking Co. Cookbook and made a couple of pancakes to freeze so my brother would have some if ever he feels like having a stack of pancakes in the mornings when I’m not here.
makes 25-30 pancakes
You will need:
- 3 cups spelt flour
- 1/2 cup all-purpose flour
- 1 tbsp. baking powder
- 1/2 cup sugar
- 6 eggs, separated
- 3 cups milk
- 100g butter, melted
- 1 tsp. vanilla extract
- coconut oil (for the pan)
- Measure and sift the dry ingredients (flours, baking powder, sugar) into a bowl.
- In another bowl, whisk together the egg yolks, milk, butter and vanilla extract.
- Add the wet ingredients to the dry ingredients and combine to a slightly lumpy batter.
- Whip the egg whites in a mixing bowl until they form peaks.
- Add half of the egg whites to the batter. The fold in the remaining egg whites. The batter should still be a little lumpy which will result in light and fluffy pancakes.
- Heat up a pan (or a griddle). When hot grease with 1 tsp. of coconut oil and drop in 2-3 tbsp. of batter per pancake. Wait for the pancakes to be golden brown, then flip and wait for another minute. Remove when both sides are golden brown and repeat with the remaining batter.
Because I made about 30 pancakes last night and didn’t want them to get cold while I was finishing up the rest of the batter, I put the cooked pancakes into the preheated oven (only 100°C) which kept them warm and automatically continued the cooking process for a little while longer.
As you can see the pancakes were really thick and fluffy, the longer the batter sits around though the runnier and flatter the pancakes will become.
The pancakes were served either with maple syrup (the way my brother likes them) or with almond butter and a side of banana and clementine, with a sprinkle of coconut.
Have a good day!