The Enthusiastic Foodie.: Pancake Perfection

When I think classic breakfast, I think either waffle, french toast or pancakes. I am a firm believer in having a great breakfast and as I have mentioned before, it is one of the highlight times of my day. I can sit down in the nice quiet (usually) with my whole day ahead of me. Well, unless I sleep in, then it's a mad dash to get to wherever I'm going haha. In any case, eat your breakfast people! Savor it! Eat it with people you love or while doing something you love (reading?). Enjoy that time, because who knows what the day might hold!

Growing up in Calgary I became familiar with pancakes VERY early on in my life. Not only are they a family breakfast sort of meal but as many of you may know, or are soon to be aware, Calgary is home to the worlds largest rodeo: the Calgary Stampede! In light of this, every year Calgarians have the chance to dress up like cowboys, say "howdy", "y'all" and "m'aam", and of course, attend as many free 'stampede breakfasts' that you can handle. My elementary schools held one every year. There are also TONS in the community. TONS. This past summer working at a homeless mission in Calgary I got to see the ramifications of the sheer amount of pancakes, sausage and hasbrowns that Calgary produced during the stampede since much of what was left over (which was still an incalculable amount) came to us :). So needless to say, there is something a little nostalgic about pancakes for me and when I get the chance I like to have myself a nice non-stampede related pancake breakfast.

Fun facts from wiki?

-Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies

- In Britain they do not use a raising agent like baking powder, so their pancakes are more reminiscent of crepes

Pancake Perfection

1 1/2 cups whole wheat flour

1 tbsp baking powder

1 tsp salt

1/2 cup egg whites (or 1 egg)

1 tbsp maple syrup

1 1/4 cups almond milk (or a milk of your choice)

1 tbsp vanilla

2 tbsp butter (melted)

olive oil

1. In a large mixing bowl, combine flour, baking powder, salt.

2. In a separate bowl add the egg whites. I like to whip them slightly with a whisk in order to aerate them slightly. I think that it lends to a more fluffy pancake :)

3. Add the maple syrup to the egg whites. I like using this better than white sugar because it gives the batter a nice sweet flavor but also that classic maple flavour I'm looking forward to!

4. Add the almond milk, vanilla and melted butter to the egg and maple syrup mixture. Whisk together.

5. If you add the dry ingredients to the wet, use a spatula to 'fold' in the flour mixture as you add it bit by bit. This will hopefully keep in some of the fluffiness that we're trying to get with the egg whites. If you choose to add wet ingredients to the dry, you may try and achieve the same 'folding' motion with a spatula; however, the weight of the flour folding on top of the egg mixture may remove some of fluffiness and make a more dense pancake. Your call- whichever type of pancake you like is what you should make!

6. When well combined, place a frying pan on medium high heat. Instead of pouring oil into the pan, I like to take a BBQ paintbrush and dip it in a small cup of olive oil that I have beside the stove. Then I paint the frying pan bottom with that. This makes sure that I haven't added too much oil which can make the pancakes too oily and add empty calories.

7. Take a 1 cup scoop, fill with batter and pour the batter into the frying pan. Pancakes don't have to be round. Have fun with it! I like mine in a circle shape, but if yours don't turn out round or you want to make something creative- go for it!