Prep: 5 minutes; Cook: 16 minutes. Toss in some cooked wheat berries (whole-wheat kernels that you'll find in natural-foods stores) for a subtle chewiness. Blueberries are a delicious addition, too.
More From Health
- Calories: 219
- Fat: 5g
- Saturated fat: 2g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1g
- Protein: 9g
- Carbohydrate: 18g
- Fiber: 3g
- Cholesterol: 62mg
- Iron: 2mg
- Sodium: 270mg
- Calcium: 191mg
- 1 cup (5 ounces) whole-wheat flour
- 1 cup (5 ounces) all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 2 1/2 cups 1% low-fat milk
- 2 large eggs, separated
- 1 1/2 teaspoons butter, divided
- Maple syrup, warmed, for serving
- Sarabeth's preserves, for serving
- 1. Put first 5 ingredients (through salt) in a large bowl and stir with a whisk; make a well in the center. Put egg yolks and milk in a medium bowl and stir with a whisk until blended. Pour the milk mixture into the well of the dry ingredients. Using a wooden spoon, stir just until the batter is mixed. Do not overmix (a few tiny lumps of flour may remain).
- 2. In a small bowl, beat the egg whites with a hand mixer just until soft peaks form. Gently fold the egg whites into the batter.
- 3. Preheat a large nonstick pan. Add 1 teaspoon of the butter and heat over medium-high heat. Reduce heat to medium. Using 1/3 cup for each pancake, pour the batter into the pan, leaving 1 inch between pancakes. Cook until tiny bubbles form on the surface of the batter, about 2 minutes. Turn the pancakes and cook until the other side is golden brown, about 2 more minutes. Keep warm.
- 4. Add the remaining butter to the pan, and continue cooking until you run out of batter. Serve pancakes immediately on warmed plates, with the syrup and preserves on the side.
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