Perfect Pancakes and a little bit of R&R

The last month has been absolutely crazy, between the holidays and moving there hasn't been much time to just do nothing.  Then this past Sunday Kai and I decided to just have a lazy morning and make a big breakfast.  He wanted pancakes and I hate how heavy they always feel in my stomach.  I love them but they just sit in my stomach for most of the day and make me feel uncomfortably full.

I wanted to try and find a way to make my pancake recipe become a little "lighter."  I had been playing around with cake flour in some of my cookie recipes and figured why not try it out with pancakes, after all the word cake is already in the title.  What resulted was a wonderfully light, fluffy, delicious but not so heavy pancake and I am in love.  L-O-V-E, love... I LOVE these pancakes.  This French Toast lover might just be converted into a pancake lover after all.

So I took my normal pancake recipe, added a little extra baking powder, and instead of using all all-purpose flour I used half all-purpose flour and half cake flour.  I started to get a little nervous that I might have used too much cake flour because the batter was really fluffy and even pouring it into the pan seemed like it might be a little too "light" but 50-50 on the flours just might be the perfect blend.

Perfect Pancakes (makes 8-9 pancakes)

1 egg

1/2 cup all-purpose flour

1/2 cup cake flour

3/4 cup milk

1 tablespoon sugar

2 tablespoons olive oil

1 tbs and 1 teaspoon baking powder

1/2 teaspoon salt (optional... I never add it)

1. Mix all the ingredients together in a bowl and let sit for a few minutes.

2. Heat a large skillet over medium heat and coat with olive oil.  Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface.  Flip with a spatula and cook until browned on the other side. 

** I always double the recipe and freeze the leftovers.  They freeze well and then I have a quick breakfast or snack during the week.