Updated: Apr 1, 2019
When we started the year of the pancake, it wasn't difficult to decide which pancake to start with.
A classic pancake. No bells and whistles.
This was important because we needed a strong base. Our plan for most of the flavors we came up with was to add various mix ins or swaps, in order to create the flavor profile.
So our first task was to figure out our pancake mix.
Greg already had done some research, as pancake mix is made up of items you would typically already have in your pantry: flour, baking soda, baking powder, salt, and sugar. And he had made his own mix at home before, since it's pretty cost effective, compared to buys pancake mix from the store.
Luckily, as I was scrolling on the internet, I came across a video from Tasty, where they tried to figure out how to make the fluffiest pancakes ever. Here's a link to the original video:
Most of the measurements were similar to the pancake mix Greg had used before, so it was cool to be able to verify that we had a great base. However, the Tasty recipe, similar to most Tasty recipes, is full of butter and very decadent and high calorie.
As soon as we got to the wet ingredients, Greg verified what I thought with an 'oh no.' Due to dietary restrictions, we need to keep the fats as low as possible in the pancakes we make. So going forward, you're welcome to use the Tasty base for fluffy pancakes, but in order to keep the pancakes low fat, we use skim milk, and low fat butter.
We did use the tip to add the egg whites last, separate from the egg yolks. We also, never whip the egg whites before folding in. The first time we made the pancakes we did let the batter rest, but I don't think we've let it rest since, and quite honestly, we have not been disappointed with the pancakes that aren't as well rested.
Again, to keep the pancakes as low fat as possible, we used a non stick pan, and a little bit of PAM, rather than the cast iron skillet and more butter.
So our base pancake mix:
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 Tbsp sugar
1 1/2 cups skim milk
2 Tbsp low fat butter
2 eggs, separated
Combine all dry ingredients.
Add milk, butter, and egg yolks until combined.
Add egg whites, folding into batter until just mixed.
In non stick skillet, add about 1/3 cup of batter for each pancake. Cook until small bubbles form, and flip, cooking on other side for about another minute.
Top with butter or syrup as desired.
The pancakes were delicious, and we are so excited to explore all the different possibilities!