Tuesday, August 25, 2009

Light and Fluffy Pancakes

I did a purge of my cookbook cabinet. I was dreading it, because I very rarely want to get rid of cookbooks. But the cabinet was so disorganized, I had my "I've had it!" moment and wanted to rid the cabinet of duds that I never use. So I came across "The Perfect Recipe" by Pam Anderson, a book that I have always thought I'd use, but have yet TO use. I was determined not to get rid of the book without giving it chance, so when I was in the mood for pancakes on Sunday morning, I thought I'd give it a try.

I actually had this cookbook out on the counter while cooking, which was a change for me because I normally work off of my kitchen laptop. It was low-tech and it was great for a change.

The verdict?
This recipe had a few extra steps to the mixing that really made me think pretty hard at 7:30 am on Sunday. I used half whole wheat flour, which I think really changed the recipe, but the pancakes were very light and very yummy. I served it with Homemade Maple Syrup. I think the recipe saved the cookbook from the Goodwill pile (at least for another 6 months!) I am also sharing this recipe at Tasty Tusedays, so go check out some other great recipes there!

Light and Fluffy Pancakes
recipe from "The Perfect Recipe" by Pam Anderson

1 cup all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg, separated
2 tablespoons unsalted butter, melted

Mix flour, sugar, salt, baking powder and baking soda in a medium bowl. Pour buttermilk an 1/4 cup milk in a 2 cup liquid measuring cup. Whisk in egg white. Mix yolk with butter, then add to the milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

Meanwhile, heat a griddle or large skillet over strong medium heat. Generously bush pan with oil. When water splashed on surface sizzles, pour batter, about 1/4 cup at a time onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surfaces start to bubble, 2 to 3 minutes, flip pancakes and cook until browned, 1 to 2 minutes more. Serve hot.

Easy Cooking | Simple Cooking 


  1. YUMMY!!! my grand-daughters love to help make pancakes. I will need to make these GREAT!!! pancakes for them. Geri

  2. sound great we love to have pancakes at breakfast, lunch or supper

  3. I like to replace some of the flour or pancake mix with milled flax seed and wheat germ. It leaves them with a great sweet flavor and adds a lot of extra fiber :-D