- 1 cup (120 grams) all-purpose flour (white, whole grain or 1:1 mix of white and whole grain)
- 1½ teaspoon baking powder
- 1 pinch salt
- 1 cup (250 ml) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)
- 1 eggs, separated
- 1 Tbs white sugar (Optional: this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix.
- In large bowl, mix dry ingredients together until well-blended.
- Add milk and mix well until smooth.
- Separate eggs, placing the whites in a medium bowl and the yolks in the batter. Mix well.
- Beat whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
- Pour ladles of the mixture into a non-stick pan, one at a time.
- Cook until the edges are dry and bubbles appear on surface. Turn; cook until golden. Yields 12 to 14 pancakes.
Notes, tips, and variations
- Serve with butter, maple syrup, fruit, chocolate spread, melted chocolate, jam or cheese.
- Many variations of this recipe use a beaten egg. In these variations most commonly all wet ingredients are mixed together with the dry ingredients in step 2, and you then proceed to step 5.
- Use buttermilk or yogurt instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product (i.e. whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want).
- Add sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping.