Breakfast for dinner is a staple in our home. It is quick and easy (and cheap!) and, for us, generally includes buttermilk pancakes. We've discovered that the secret to making the perfect pancake is to fold beaten egg whites into the batter immediately before cooking.
We use the Joy Of Cooking recipe to make our pancakes. If we want to be a bit more healthy than the recipe allows, we substitute olive oil for the butter and whole wheat flour for part or all of the all purpose.
Buttermilk Pancakes
Recipe-with slight adaptations-from Joy of Cooking 75th anniversary edition, page 644
Whisk together in a large bowl:
1 1/2 cups all-purpose flour (or substitute whole wheat)
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Combine in another bowl:
1 1/2 cups buttermilk
3 tablespoons butter, melted (or substitute olive oil)
2 yolks from eggs
1/2 teaspoon vanilla extract
Mix the liquid ingredients quickly into the dry ingredients.
Beat egg whites until fluffy, then fold slowly into batter.
Cook on griddle.
