Saturday, April 6, 2013

Crumpet pancakes

Crumpet pancakes sound even more decadent than regular pancakes, right? Who would have thought that I came up with this recipe as a healthier, no-yolk adaptation of another pancake recipe. (Although the real motivation was to use up some egg whites left over from making mocha chip ice cream for Pat's birthday ice cream cake.) But these little guys really do have a tender, creamy texture that is very much like fresh crumpets, and they go so well with jam. Lester approves.

This makes 8 smallish pancakes, enough for 2-3 people. Since there's so little fat in the batter, I needed more butter in the pan than usual.

1 c white flour
1 T whole wheat flour
1 t baking powder
1/2 t salt
1/3 c yogurt
~2/3 c milk
2 egg whites
1 T sugar
butter for the pan

Stir together the dry ingredients (flour through salt) in a medium bowl. Combine the yogurt and milk in a 1-c pyrex and stir until smooth. Gently stir the dairy into the dry ingredients until almost smooth, adding another splash of milk if the batter is too thick. In another bowl, whip the egg whites until soft peaks, then whip in the sugar until dry. Fold the egg whites into the batter. Cook the pancakes in a generously buttered pan, using about 1/4 c batter per 4" pancake. Eat with blackberry jam.

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