Moms Pancakes

First of all, although these are called Mom's Pancakes, they are actually "Aunt Chana's Whole Wheat Pancakes" from the amazing book, "Bread Winners" by Mel London, Rodale Press, Emaus, PA. We've been using this recipe for over 35 years, and these pancakes are incedibly healthy for you. So, with no further ado...

• 2 cups whole wheat flour
• 3 teaspoons baking powder
• 1 teaspoon Kosher or sea salt (optional)
• 3 eggs, separated
• 2 cups milk
• 1/2 cup oil (use extra virgin olive oil...it's the healthiest)
• Nuts, sesame or sunflower seeds (optional)
• Good cheese

Sift flour with baking powder and salt. (I never do. I add the baking powder first to the liquids and mix, then add the whole wheat flour.) In a separate bowl, beat the egg whites until stiff. In a 2nd bowl, beat the egg yolks, then honey, milk and oil. Beat well.

Combine the yolk mixture with the flour mixture until just blended. Add the nuts or seeds, if you want to use them. Put away the mixer! Then fold in the stiffly beaten egg whites. I like to use a giant spatula.

Cook on a very hot, greased (with the olive oil, of course) griddle or frying pan.

As each pancake comes off the griddle, put a slice of cheese between each pancake. Pat of real butter on top. Top with your favorite syrup.

If you are making blueberry pancakes, hand stir in blueberries before the fold in the egg whites. When preparing the blueberries, make sure to dredge in whole wheat flour first, tossing lightly with a heavy fork, discarding any leftover flour. Any berries covered first in flour will not sink to the bottom of your batter. sprinkle the blueberries on top of the pancake after ladling it onto the griddle.