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This is a play on words since these pancakes, which certainly can be made with whole meal flour, are so named because they contain a whole meal and can be made on the run. To get them ready for a quick evening meal, make up the batter in the morning before you go to work, or class, or wherever your day demands. During the day, the batter ferments ever so slightly, not enough to taste, just enough to make the pancakes wonderfully tender and full of flavor.
Even though these pancakes contain a "whole meal" -- something from every food group as we were told when we were young -- you can dress them up a bit by serving them with a salad, some sliced cheese and even a sprinkle of soy sauce or tamari on top.
2 cups King Arthur Unbleached All-Purpose or King Arthur Traditional Whole Wheat Flour or a combination of both
1 teaspoon salt
1 to 2 tablespoons sugar, brown sugar, honey (or whatever)
1 1/2 cups milk (or a 12-ounce can of evaporated milk)
3 eggs, separated
In a glass or ceramic mixing bowl, mix together the dry ingredients. Beat the yolks into the milk and cover and refrigerate the whites.
Pour the liquid ingredients into the dry and beat everything together furiously until the mixture is frothy and light. Cover the batter and refrigerate until you can get back to it later on.
When you're ready to cook, take the batter and egg whites out of the refrigerator.
Dice 3 cups worth of a mixture of any of the following: onion, green peppers, carrots, celery, zucchini, apples, cooked fish, chicken, beef, pork, tofu, etc.
After you've diced your fillings, the egg whites should have warmed some. (The closer to room temperature they are, they more cooperative they will be about having air beaten into them.) Once they are beaten into stiff glossy peaks, use your beater (without cleaning it) to beat the batter again until you can see big air bubbles in it. Gently fold in your diced meal. Then fold in the egg whites.
Heat your spider or skillet until a few drops of water "dance" on it. Grease it lightly and pour on some of the batter. A cookie scoop or 1/4 cup measure does this job nicely. Cook the pancakes until the bottoms are nicely browned. Turn and brown the other side. Keep them warm in the oven until you've finished cooking the rest of the batter and you've collected most of the people who are going to share them with you.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.