Pancakes. Kids love them. I have mixed feelings about them. I can't bring myself to serve my kids white flour circles with maple flavored sugar water first thing in the morning (no offense Mom - I know we all turned out fine - well, mostly). So when we do pancakes, I do whole wheat and we use real maple syrup sparingly. The kids also like applesauce on their pancakes, so we do that too. I have tried many whole wheat pancake recipes and this is my favorite. The vinegar helps soften the wheat and beating the egg whites really makes them light. They don't mix up as quick as other pancakes, but the are healthy and tasty and it makes a lot. The recipes is from the Allred cookbook (which has now lost its binding and is a collection of loose pages), submitted by Aunt Miriam.
100% Whole Wheat Pancakes
2 c milk
3 T vinegar
2 c whole wheat flour
1 t baking soda
2 t baking powder
2 T sugar
1 t salt
3 egg yolks
1/3 c oil
2 t vanilla
3 eggs whites, beaten stiff
Mix milk and vinegar and let sit a few minutes. Mix dry ingredients together. Add soured milk. Mix in egg yolks, oil, and vanilla. Fold in egg whites. If too stiff, add more milk. Fry up on the griddle. Batter will keep in the refrigerator up to one week. Just add 1/2 t baking powder and stir before using.
By the way, that one time I made Lauren Minnie and Mickey pancakes set a precedent and now she throws a fit if I forget and make regular circle pancakes. The girl is high maintenance.
