Success #2 from the King Arthur Whole Grain Baking cookbook. These pancakes were amazingly light for an entirely whole-grain concoction (I opted for the variation in which the egg whites are whipped separately, beating them until they were just starting to firm up), and with the addition of orange zest (a bit more than the recipe called for), plenty flavorful as well.
I ate mine with chopped apple, toasted walnuts, plain yogurt and a drizzle of maple syrup.

I baked them one at a time on my old (as in it used to belong to my grandmother) largest cast iron skillet, and I was skeptical at the book’s instruction to simply brush the pan with oil. True enough though, these cakes didn’t stick a bit, and by the end I was regretting my precaution of re-oiling the pan between each cake — especially since i was using butter, which threw nasty smoke as soon as it hit the hot pan. Next time I’ll try no oil between cakes, or at least use canola oil.

The three cakes I have left (I made 4 large ones instead of the dozen tiny ones specified in the book) will go into the freezer, and I hope they’ll make a quick workday morning breakfast. Tomorrow I’ll put one into a warm oven while I shower, and see whether it emerges anywhere as light and tasty as it was today.

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