The Perfect Pancakes!!!

anyone who knows me will know I'm a BREAKfAST lover and when I saw a recipe from the February Family Circle '09 [pg. 174] magazine titled PERFECT PANCAKES I had to try them since I was so curious if they could live up to their name. ... Well they certainly did. We made these 2 days ago and I'm so excited to post them. Give them a try and let me know what you think!

I've posted whole wheat pancakes, but these are a great pancake recipe that I will cherish a long time. Since you beat the egg whites seperately the consistency is lighter and fluffier, and even my 2 year old can help me flip them since they keep their shape

PERFECT PANCAKES

makes: 16 4 inch pancakes

Prep 10 minutes

Cook 2 minutes per each batch

1.5 cups all-purpose flour

3 Tablespoons granulated sugar

4 teaspoons baking powder

1/8 teaspoon salt

1/8 teaspoon ground allspice

2 eggs

1 cup milk

1/4 cup vegetable oil

(butter, maple or pancake syrup, confectioner's sugar, for serving)

1) Heat a griddle or large pan to medium heat. Heat oven to warm (180 degrees) and place a foil-lined baking sheet inside.

2) In a large bowl, whisk together flour, granulated sugar, baking powder, salt and allspice. Separate eggs and whisk egg yolks in small bowl with milk and oil.

3). With an electric mixer, beat egg whites to stiff peaks, about 1 minute. Stir milk mixture into flour mixture just until combined. Fold in egg whites in two additions, until no white streaks remain.

4). Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.

5). Transfer to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter and syrup or confectioners' sugar, if desired.

PER PANCAKE: 101 calories/ 5 g fat / 2 g protein / 12 g carbohydrate / 0 g fiber / 133 mg. sodium; 28 mg cholesterol