These make a great breakfast or brunch and are a sure fire winner when we’ve got children staying they Particularly love them with crispy bacon, banana slices and maple syrup drizzled over the top.
- Yield: 1 Serving
- 5 oz 1¼ cups (150 g) plain (all purpose) flour
- 1 level tsp baking powder
- ½ tsp fine sea salt
- 1 oz 2 tbsp (30 g) caster sugar
- 8 fl oz 1 cup (220 ml) milk
- 2 eggs, separated
- 1 oz 2 tbsp (30 g) melted butter
How to Make It
- Mix the flour, baking powder, salt and sugar in a large bowl and whisk in the milk, egg yolks and melted butter to get a smooth thick batter.
- Whisk the egg whites until they are at the soft peak stage and fold them into the batter.
- Put a large frying pan or a smooth griddle in the oven and let it heat up.
- Add a small piece of butter and wipe it around the surface of the pan. Add a large spoonful of the batter to form a pancake about 10 cm/4” wide to one side of the pan. Add another spoonful of batter so you’re cooking 2 pancakes at once.
- Once little bubbles start forming on the top of the pancakes, flip them over and cook until the other side is golden brown and the pancakes have puffed up.
- Take them out of the pan and keep them warm while you cook the rest of the batter in the same way. Wipe the pan out with a little extra melted butter on some kitchen paper before every batch of pancakes.
- Serve with berries, yoghurt and honey or with thin, crispy bacon and maple syrup for a fab breakfast or brunch.