Restaurant Style Fluffy Honey Pancakes
"Although we can't have these anymore (as we are gluten free), I remember these were so good. The kids loved them. This is freshly ground whole wheat flour, so if you have store bought whole wheat, I would recommend doing it 1/2 white and half wheat. "
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (30.8 g)
- Calories 77.7
- Total Fat - 3.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 38.5 mg
- Sodium - 151.5 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 0.2 g
- Sugars - 6.8 g
- Protein - 5 g
- Calcium - 141.8 mg
- Iron - 0.2 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl, combine the flour, powder, soda and salt.
Step 2
In a large bowl, combine the buttermilk, egg yolks, olive oil and honey, stirring well. Add the dry ingredients to the wet ingredients.
Step 3
In a glass or ceramic bowl, beat the egg whites until stiff peaks form; fold them gently into the pancake mixture.
Step 4
Heat an electric skillet to 375° F and spray with cooking oil. Drop about 1/2 cupfuls onto hot skillet and cook until underside is golden (you may not get a lot of bubbles, since this is very airy). Flip and cook until second side is done. You should have 5-6" pancakes.
Tips
No special items needed.
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