1 1/2 cup flour ( whole wheat, barley or oatmeal flour can be substituted)
1 teaspoon salt
3 tablespoons brown sugar
1 1/2 teaspoon baking powder
3 tablespoons melted butter
1 1/2 cup whole milk (coconut, rice or soy milk can be substituted)
Seperate the yolk from the whites. Put the yolk in the milk. Beat the egg white until a soft peak forms. In a large bowl mix flour, baking powder, salt and sugar. add the milk egg mix and the melted butter. stir gently to incorporate everything. Delicately fold in beaten egg whites. Do not over mix, lumps are ok.
Heat a large griddle on low heat. Pour with a ladle the pancakes onto hot griddle. Wait till many bubble form on surface of pancakes. Then flip pancakes over and continue to cook another 20 seconds. You only need to flip once and do not press down on pancakes. That would push out all the air and height in the pancakes. Repeat process till all the batter is finished. Keep the cooked pancakes on a heat proof dish that is kept warm in a very very low heated oven. Serve with real 100% maple syrup and bacon. If you want to add blue berries or chocolate chips add to pancake after you have poured the first ladle while it is cooking on the griddle. -christine