It has always been sort of a family tradition to sleep in a bit on a Saturday and wake up to pancakes. It is a special treat, takes a bit more time in the morning, but making them always puts me in a great mood. I have played with variations on this recipe wanting to get away from ho hum, all white flour or heavy leaden pancakes and reach some ballance of healthy amd light, filling and yummy. I have been inspired by the wonderful cooks at Hollyhock http://www.hollyhock.ca/cms/page1590.cfm

  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached white flour
  • 1/4 cup corn meal
  • 1/4 cup wheat germ or ground flax seed flour
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 egg whites
  • 1 1/4 cup buttermilk or plain yogurt
  • 2 egg yolks beaten
  • 3-4 tbsp melted butter or sunflour oil
  • 1 tbs lemon, lime, or orange zest
  • 1 tsp vanilla extract (optional)

1. In a large bowl, sift together all dry ingredients

2. crack the two eggs, whites in one bowl, yolks in with the dry ingredients.

3. beat the egg whites until they form stiff peaks.

4. Mix the remailing wet ingredients in with the dry, then fold in the egg whites.  Cook in a medium-hot lightly oiled skillet keeping pankakes warm on a plate in a warm oven as you go. Serve with local maple syrup, fruit and yogurt.