What better way to start the day during the holidays than fluffy light pancakes? Everybody has a recipe or a technique for constructing a tower of golden brown cushions of joy. There are unlimited variations of toppings from crispy smoked bacon and maple syrup, to fresh fruit and cream.
This is my go-to breakfast recipe for when the niece and nephew come to visit and a great excuse to eat pancakes midweek. What makes this pancake recipe different, you say? Simply whisking your egg whites will give you the most amazing cloud-like texture. This recipe yields about eight good sized pancakes. The only problem is cooking them as fast as they disappear.
- 1 cup all purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- a pinch of salt
- 1 cup of milk
- 1 large egg (separated)
- 2 tbsp of butter (melted)
To start, sift all dry ingredients into a medium sized bowl. Separate the egg into two different bowls making sure the bowl with the egg white is clean and grease free. Whisk the egg white with an electric hand whisk until soft peaks form (you should be able to turn the bowl upside down without any of it falling out). Now in the bowl with the egg yolk, add the milk, melted butter and combine. Add the wet to the dry mix, enough to from a batter, being careful not to overwork. Finally, fold in your egg white mixture using a spatula to gently incorporate the mix in without beating the air out.
Heat a large non stick frying pan on medium heat, lightly oiling the pan using a kitchen towel dabbed in vegetable oil. Using a quarter cup measurement or three tablespoons, spoon the batter into the hot pan. You should have room for three.
As the pancakes cook you will see little bubbles of air on the surface forming and starting to pop. This is the time to carefully flip over, cook for a further one and a half to two minutes. Repeat until all the pancake batter is cooked, pile high and dig in, I like mine with crisp streaky bacon and syrup, how do you like yours?