Power Pancakes

My sons love these pancakes and left overs will keep in the refridgerator for up to 2 days. 

This recipe yields about 6-8 pancakes depending on the size.

For step by step video view: http://www.youtube.com/watch?v=D-qxhGgFKwQ&feature=player_detailpage

Ingredients

1 cup AP Flour

2 Tablespoon sugar

½ teaspoon salt

½ teaspoon baking powder

1/8 teaspoon cinnamon

½ teaspoon vanilla

1 Tablespoons butter

1 egg, separated

1 cup milk (choose your percent fat, I use 2%)

Directions

1.      Measure all dry ingredients and place in a bowl, blend dry ingredients with a whisk

2.      In a small frying pan melt 1 Tablespoon butter over low heat, remove from heat and blend in 1 egg yolk.

3.      Mix egg white in 1 cup skim milk.

4.      Add butter/egg yolk mix in the milk/egg white mix, blend well

5.      Pour milk/egg mix into dry ingredients; blend until dry ingredients are blended well.

6.      Pour ¼ cup pancake batter (yields a 4” pancake) into a cast iron frying pan, lightly coated with oil and cook.

7.      You know it’s time to turn the pancake when there are bubbles on the top side, this will allow you to turn the pancake without the batter running everywhere.

8.      Serve with maple syrup or sprinkle with sugar