Lee'S Pancakes
Light and hearty pancakes combining whole wheat flour, cornmeal, and a touch of sweetness, perfect for a wholesome breakfast that appeals to all ages.
Ingredients
Instructions
- Mix the dry ingredients together: flour, whole wheat flour, cornmeal, baking powder, salt, sugar, and powdered milk.
- Add the egg yolk, oil, and water; blend until smooth.
- Fold in the beaten egg whites gently.
- Pour batter onto a hot skillet and cook on one side until bubbles appear.
- Turn pancakes and brown lightly on the other side.
- Serve hot with your favorite toppings.
- Any leftover batter may be refrigerated and used the next day.
Tips & Substitutions
For a lighter pancake, ensure the egg whites are beaten to soft peaks before folding them into the batter. You can substitute the powdered milk with regular milk or a plant-based milk if desired. If you prefer a sweeter pancake, consider adding a mashed banana or a splash of vanilla extract. For a twist, try adding corn kernels or blueberries to the batter, which pairs beautifully with Sweet Potatoes With Marshmallows.
Serving Suggestions
Serve these pancakes hot with maple syrup, fresh fruit, or yogurt. They also pair well with savory sides like scrambled eggs or Hash Browns With Fried Onion Rings for a hearty breakfast. For a fun twist, top them with whipped cream and sliced strawberries or even a dollop of peanut butter for a protein boost. Explore more American recipes to find the perfect sides to complement your meal.
Storage & Reheating
Any leftover batter can be stored in an airtight container in the refrigerator for up to 24 hours. When ready to use, give the batter a gentle stir and add a splash of water if it's too thick. Cooked pancakes can be stored in the fridge for up to 3 days and can be reheated in a toaster or microwave for quick breakfasts.
Nutrition & Diet Analysis (per serving)
Each serving of Lee'S Pancakes contains roughly 1075 calories, with 17g protein, 45g carbohydrates, and 93g fat. It is an excellent source of protein (34% of the Daily Value) and calcium (23% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 2394mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, you can make these pancakes gluten-free by using a gluten-free flour blend instead of the all-purpose and whole wheat flours. Make sure to check that your baking powder is also gluten-free. The texture might vary slightly, but they should still turn out delicious.
How do I know when the pancakes are ready to flip?
Pancakes are ready to flip when you see bubbles forming on the surface and the edges start to look set. Avoid flipping too early, as this can lead to a batter-like texture inside. A golden-brown color on the bottom is also a good indicator.
Can I freeze the pancakes for later?
Absolutely! Let the pancakes cool completely, then layer them with parchment paper in an airtight container or freezer bag. They can be frozen for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).