Pancakes


This is from an old Dr. Weil Tip. These make very thick/fluffy pancakes, and they are very good.

Today’s Tip: Pancakes and Waffles

The aroma and taste of homemade pancakes or waffles is irresistible. This batter makes feathery light pancakes, or light and crispy golden waffles. You’ll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.

4 eggs

1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1 1/4 cups milk
1 1/2 cups unbleached white flour
1/2 cup whole-wheat pastry flour
1 teaspoon baking powder

1/4 teaspoon salt

FOR MEDALLION-SIZED BLUEBERRY PANCAKES
1 pint blueberries, washed

FRESH FRUIT COMPOTE FOR PLAIN PANCAKES
1 pint strawberries, washed, hulled and sliced in half

1 pint blueberries, washed
1/2 cup pure maple syrup

WAFFLE TOPPING
(Per Serving)
1/2 banana, sliced

1/4 cup walnuts
1 tablespoon pure maple syrup

1. Crack the eggs, letting the whites fall into a clean, dry mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out.

2. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring.

3. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.

4. Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.

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