Homemade Pancakes with Yogurt & Almond MilkSaturday, May 19, 2012
Technique is everything here. The key to getting these nice and fluffy inside is to whip your egg whites separately and then fold that into the batter. As with any pancake batter, you'll want to mix just until everything is incorporated, leaving it lumpy. In my opinion, the hardest thing about making pancakes is actually cooking them, but that goes for whether you've used a mix or made batter from scratch. I've found that a little bit of shortening used to grease your pan or griddle over medium low heat works best. Use a butter flavored shortening for extra flavor. As you're cooking pancakes and removing from the griddle, you can keep them warm in the oven until ready to serve, 250° or so is fine. Finally, for an extra special touch warm your maple syrup before serving. Even better, consider flavoring it with fruit, zest or baking extract.
Here is the basic recipe, with a couple suggestions for how to kick it up. I'd love to hear back on your own variations!