Whole Grain Pancakes

The secret to light whole grain pancakes is to beat the egg whites really well, so the batter can support not only all whole grain flour—no mean feat—but small amounts of add-ins as well. Some ideas to get you started: ½ cup cornmeal, rolled oats, or oat or wheat bran in place of ½ cup of either flour; up to 2 tablespoons of ground flaxseed; add up to ½ cup any light, cooked grains like couscous, millet, or quinoa; freshly grated orange or lemon zest; chopped nuts; berries or sliced bananas; unsweetened shredded coconut or chopped dried fruit.

For an exotic bread replacement, omit the sugar, increase the salt a bit, replace the cinnamon with cumin, and serve the pancakes as flatbreads with soups, stews, or salads.

Butter as needed

1²/₃ cup whole wheat flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon ground coriander or cardamom (optional)

½ teaspoon ground cinnamon (optional)

½ teaspoon salt

2 large eggs, separated

2 cups milk

1 Melt 3 tablespoons butter. In a large bowl combine flour, sugar, baking powder, spices, and salt.

2 Beat the egg whites with an electric mixer or a whisk until stiff peaks form, but do not overbeat. In a separate bowl beat the yolks, milk, and melted butter until foamy, a couple of minutes. Add the milk mixture to the flour mixture and give a couple of good stirs, but do not overmix. Fold in the egg whites and stir until the batter is just evenly colored and relatively smooth; it’s OK if there are some lumps.

3 Heat a large skillet (preferably cast-iron) or griddle over medium heat until a few drops of water dance on its surface. Add the butter as needed (or use a thin film of vegetable oil). When the skillet is hot, spoon the batter into pan. Cook until bubbles form and pop, about 2 minutes; you may have to rotate the cakes to cook them evenly, depending on your heat source and pan. Then carefully flip pancakes. Cook until well colored on other side, another minute or two more. Serve or keep in warm oven for a few minutes. Serve with maple syrup, fruit compote, jam, or caramelized apples.