Pancakes - It's What's for Breakfast

Pancakes should be delicate, not leaden. You can best achieve this with beaten eggs whites folded in to the mix, to lighten them up. The milk required can be substituted with buttermilk or yogurt, cottage cheese or ricotta. A simple recipe is best, like the following one, shared with me by Sivia Sadofsky of Gypsy Jams. I jazzed it up with the addition of chopped lemon zest and frozen blueberries. Maple syrup was all that was needed.

Sivia's Pancakes

2 eggs, separated
2 cups milk
2 cups flour
2 tsp. baking powder
2 Tbsp. melted butter
2 tsp. sugar
1/2 tsp. or less of salt

Mix all the ingredients together - minus the egg whites. Beat the egg whites until you have soft peaks. Fold in to the pancake batter and let rest 1/2 hour in the fridge before use.

Heat a cast iron pan over medium heat. Add butter or oil, around a tablespoon, and swirl around the pan to evenly coat. Add a scant cup of batter and let set in the pan until bubbles form on the surface and the edges are turning a nice golden colour. Carefully flip the pancake and cook until done.Transfer to a plate and keep warm in a 200 degree oven. Add butter and maple syrup as you see fit. Bacon is always a good accompaniment.

* Options: add chopped lemon or orange zest to the batter. Add fruit on top of each pancake on the griddle from apples, chopped and tossed with cinnamon, to frozen blueberries.