submitted by Kari, Japan.


These pancakes take a wee bit longer to make than usual, but are well worth the extrafunny-faces-2.jpg time. They’re fantastic, mighty popular with little tykes and have become staple “Family Day” fare for us. You can drop the sugar from the recipe; it’s not necessary due to the syrup or whatever you put on them. You may also want to cut down on the oil… but that’s entirely up to you. They taste best HOT off the pan.

Serves 2-4 people (depending on how hungry you are) 😛

  • Ingredients

1 ¼ cups whole wheat flour

1/3 cup cornmeal

2 teaspoons baking power

1 tablespoon sugar

1 teaspoon salt

2 large eggs, separated

¼^ cup vegetable oil

1 ¾ cups milk

1 tsp vanilla

  1. Mix dry ingredients in a large mixing bowl. In another bowl whisk together egg yolks, oil, vanilla, & milk. Add to dry mixture, whisking till smooth. Let batter stand for 5 minutes to allow flour to absorb liquid. Batter will thicken.
  2. Beat egg whites till they just hold stiff peaks. With whisk, gently but thoroughly fold into batter.
  3. Heat large pan, grease for first pancake, and reduce heat to moderate. Spoon 2 massive American tablespoons (or 1/8^ cup) per pancake onto frying pan. Cook pancakes until bubbles appear on surface, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip and cook for 45 seconds to 1 minute on other side. Lower heat if pancakes brown too quickly before insides are cooked through.

Serve with butter and syrup.