Fluffy PancakesPublished on 12 Feb 2013
In honour of Pancake Day, I’ll share my perfected pancake recipe –which I generally eat with bacon and (being Canadian) maple syrup.
My trick to light & fluffy pancakes is quite simple really: instead of cracking and adding eggs whole, I separate them and make a meringue of the whites and fold it into the batter.
- 1 cup flour
- 1 cup milk
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1 egg
- Sift the flour, sugar and baking powder together in a bowl.
- Add the milk to the dry ingredients and whisk together thoroughly –add a little more milk if too thick, more flour if too thin.
- Crack the egg and separate the white and yolk, whisk the yolks into the batter.
- Using a machine mixer, or by hand, whip the whites into a meringue with ‘stiff peaks’.
- Fold the meringue into the batter, taking care not to break it up too much.
- To a preheated griddle or non-stick pan, add some butter and heat until it just begins to sizzle.
- Using a ladle, pour out batter onto the griddle/pan –don’t crowd the pancakes you’ll need room to flip them.
- Flip only when bubbles begin to surface, and brown the other side.
- Serve with your choice of condiments.
You can add whatever excites you to the batter –fresh fruit, chocolate, arsenic, etc.– or omit the sugar if you’re going the savoury route.