Grandpa Joe’s Pancakes, Made Better

One of my many fond memories of Grandpa included making pancakes for Sunday night supper. This version is adapted from Stella Standard’s Our Daily Bread, and really has very little to do with Grandpa Joe’s recipe, except that these pancakes are worthy of supper. Add some fresh fruit if you want, but butter and syrup are all you really need.

1 c. white flour
1 c. whole wheat flour
1/4 c. sugar (brown, if you have it)
3 tsp. baking powder
3 T. melted butter or light vegetable oil
1 1/4 c. milk (more or less… adjust to taste)
2 eggs, separated (this is the secret ingredient!)

Combine all the dry ingredients in a mixing bowl (I use a 4-cup Pyrex measuring cup, because it’s easy to pour the batter from it, but that’s just me). Add the egg YOLKS, melted butter and milk. Mix with a fork to combine all ingredients – it’s okay if there are lumps, especially if you used brown sugar. If the batter seems a little thick, add more milk, a splash at a time, mixing until the batter is nice and thick, but pourable. If you have unexpected guests, you can make the batter a little thinner, to stretch it into more pancakes.

Beat the egg whites with a whisk until your wrist gives out or soft peaks form, whichever comes first. Gently fold the beaten egg whites into the batter. Lightly butter a griddle and heat it until a drop of water dances across it. Keep the griddle at medium heat. Spoon or pour batter to form 6″ diameter cakes. Cook until bubbles form and pop – lift the edge with a spatula to confirm browning – and flip the cake with a metal spatula. Cook the second side until it has browned evenly. Remove to a warm platter, and repeat until all the batter is gone.

Truth be told, I could eat half a dozen of Grandpa’s pancakes, but these are very filling, and i can barely finish two of them, especially if there is “side meat” (we do turkey sausages or turkey bacon) or fresh fruit as an accompaniment.

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