Fluffy Pancakes

Published 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.



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.

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