With breakfast being such a rushed affair during the week, it’s nice to enjoy a leisurely meal to start our weekend mornings.
Last weekend, I had a craving for pancakes. Thick, fluffy, American style pancakes with crispy bacon on the side and drizzled (or, smothered) in maple syrup. And a big cup of tea. Ah, what a lovely way to spend the weekend.
I’ve struggled for many years to get that super fluffiness in pancakes and now have a fail proof method. It’s all about gently folding in stiffly beaten egg whites into the batter.
Ingredients (for 6 pancakes)
- 1 cup flour
- 1 tsp baking powder
- pinch of salt
- 1 cup milk
- 1 egg, separated
- 2 tsps caster sugar
- 1 tbsp oil
- Combine flour, baking powder & salt in a bowl and mix well.
- In another bowl, whisk together egg yolk, sugar and milk followed by oil. Add into the flour mixture and whisk to combine.
- Beat egg white until stiff peaks form, loosen the batter with a small spoonful of the beaten egg whites, then fold the rest gently into the mixture. You really want to keep the air in the egg whites as much as possible.
- Heat a non-stick frying pan on medium low heat then scoop batter, about 1 ladleful, onto the pan. Cook until bubbles appear evenly on the surface, flip it over and cook until golden.