Every Wednesday, Tim leaves for work really early.  He straps on some flashing bicycle lights and hopes his flashlight dried out enough to illuminate the pitch black backroads of Penang.  He runs the 15 or so kilometers in about an hour and a half and treats himself to a roti (indian flatbread) or two upon his daybreak arrival.  Its a little lonely here those a.m.’s, quieter and slower.  A daddy-less weekend morning on hump-day. So, Miles and I started a tradition of pancake morning.

The last few weeks I made carrot cake pancakes, and then gingerbread pancakes, and today fell back on old favorites with Laurel’s Kitchen oatmeal pancakes.  Since it is a weekday, I try to make them as healthy as possible, foregoing the butter-syrup-bacon accompaniments that are much more Sunday-appropriate and replacing them with fruit, yogurt and nuts.  In the case of the oatmeal ones, it was almost like eating a bowl of the stuff, in finger food form for Miles.

To avoid giving you a new pancake recipe each week (you all would think I’m crazy), I want to give you a few guidelines I have picked up along the way that help make wonderful pancakes.  Some of these add a few minutes to the total time, but remember, we’re making these on days when we have a bit more time and patience.





  1. Separate the egg yolks and whites.  Add the yolks in with the other wet ingredients and beat the whites by themselves up to a frothy white pile.  Right before putting any cakes on the griddle, fold them into the batter.  This produces fluffy, tall pancakes.
  2. Let the batter stand for 5 minutes before folding in egg whites and cooking them.
  3. Make pancakes using a 1/4c measure.  Give yourself the best chances possible to manage a flip.
  4. Speaking of flipping pancakes… they should only be turned over once, moved never.  Pour down the batter and wait for the back of the pancake to get dry and bubbly before checking underneath.  Then, carefully flip it over to finish cooking.  Do not flip again under any circumstances, unless you want a rubbery frisbee.
  5. Of course this means you need the heat to be right.  I find it best to put the batter onto a pan hot enough to sizzle it, then turn down the heat for cooking.  This sometimes means removing the pan from the heat all together for a second.  If its not hot enough, you lose that dark brown lacy thing that happens on the back of a good homemade pancake and end up with something tannish that reminds you of a McDonalds a.m. meal.
  6. Any leftovers can go into a ziplock bag and into the fridge or freezer, to be reheated in the toaster later.  Delicious snacking.