Fluffy Whole Wheat Pancakes

Preparation Steps

1. Separate the eggs

   Separate the eggs into two clean bowls, putting the yolks in a large mixing bowl and the whites in a dry bowl. Keep the whites aside until the batter has rested.

2. Mix the dry ingredients

   In another bowl, whisk the whole wheat flour, baking powder, baking soda, cinnamon and salt until evenly combined.

3. Make the base batter

   Whisk the yolks with the skyr, maple syrup, vanilla extract, the milk and the canola oil. Fold in the dry ingredients with a spatula just until no dry flour remains; small lumps are fine.

4. Let the flour hydrate

   Rest the base batter for the resting time so the whole wheat flour absorbs the liquid. It should drop slowly from a spoon rather than sit in a firm mound.

5. Whip the egg whites

   Just before cooking, beat the egg whites with an electric mixer until they form soft-to-medium peaks that hold their shape but curl at the tips. Avoid beating until dry or grainy.

6. Fold in the air

   Gently stir a small portion of the whipped whites into the thick batter to loosen it. Add the remaining whites and fold from the bottom upwards until mostly incorporated, keeping as much air as possible. Cook without another rest.

7. Cook the pancakes

   Heat a cast iron pan over medium-low heat and lightly brush it with canola oil once it's hot. Spoon in small, thick rounds of batter without pressing them flat. Cook until the bottoms are golden, the edges begin to set and bubbles appear on top.

8. Flip and finish

   Turn each pancake once with a wide spatula and cook until the second side is golden and the middle springs back gently when pressed. Lower the heat if the outside colours before the centre cooks; repeat with the remaining batter.