Redux: Gently fold WET2 into WET1 and add to DRY0

As I mentioned a few weeks back, I tweaked my pancake recipe for (my) apparently-evolving tastes; the short version is that it includes more liquid, which really lightens and fluffifies these (nominally breakfast, but really - for anytime) treats.

Check it:

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DRY0 ingredients:
1c whole wheat flour
2T Spiru-tein Vanilla protein powder
1/2t grated orange or lemon peel
2t ground cinnamon
1/2t allspice
1/4t nutmeg
1/2t salt
1/4t baking soda
1 1/4t baking powder
optional: 2T brown sugar or other "dry" sweetener

WET1 ingredients:
1/2c plain lowfat yogurt
2c vanilla soymilk
1T olive oil
2 eggs

WET2 ingredients:
optional: 1 1/2c fresh blackberries
optional: (any manner of fruit/nuts/etc.)
optional: 2T honey or other "wet" sweetener

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1. Mix together the DRY0 ingredients in a medium-to-large-sized bowl. (This is the bowl that the full batter will end up in.)

2. Whisk the WET1 ingredients vigorously in another bowl and gently fold in those from WET2 (if using).

3. Add the contents of the WET bowl to DRY0 and, again, fold everything together GENTLY; do not overmix (it's better to have a few lumps than to overmix - if you do overmix, you'll end up with dense pancakes). Also note that depending on the juiciness of your berries or whatever in WET2, you may need adjust the amount of soymilk in the batter to get a nice, pourable consistency.

4. Butter up a medium-hot cast iron skillet or stovetop griddle and cook up some deliciousness. Note that I'd err on the side of using lower heat and cooking the pancakes a little longer (versus high heat, which carries the potential of the outside of the pancakes being done before the inside solidifies up). Look for bubbles forming on the top of your pancakes and the edges firming a little before flipping; if you haven't made too many pancakes before - or at least not with this batter - it might take you a few tries to get a feel for when to flip.. it's all part of the "jungle knowledge" of cooking. ;)

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This recipe will make 8-10, slim, 7 inch pancakes.. which sounds like quite a party, for brunch or beyond. Top them with maple syrup, crème fraîche, yogurt, more of the optional WET2 ingredients (ex. blackberries), or some combo of these and enjoy (duh).

By the way, adding sweetener into DRY0 or WET2 is really a matter of taste, and may be a function of how sugared your other ingredients are. For example, you may be using unsweetened soy milk, or your berries might be a little more tart than you may like; in these cases, a little added sugar (or equivalent, maybe some honey or maple syrup?) may be in order.

Enjoy!

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ps. Find my original recipe here, if you like a thicker and more hardy pancake (but that would make you a ruffian).