Pancake day is coming up soon (surely it’s the best Tuesday of the year?!) and yet I always dread making pancakes.
I have never been able to perfect the simple pancake recipe. Until now of course. Before now, the first pancake would always go straight into the bin. Usually burnt to a crisp. Then the second one would fall apart in the pan and that would go straight into the bin. And so on and so on until I threw a massive strop and gave up.
The days of me throwing strops though, are over. I mean, I obviously still throw tantrums but not about pancakes.
This recipe has been a life saver for me. Sunday mornings are fluffy pancake galore since I started making them this way. Am I over hyping my technique a little? Maybe. Maybe this is the most common way to make American pancakes. But I didn’t know how to do it this way so I’m just going to assume somebody else might learn from this too.
That’s enough from me. Into the pancake recipe…
Ingredients | Makes 6 pancakes | Takes 15 mins
- 3 large eggs
- 115g plain flour
- 1 tbsp baking powder
- 140ml semi-skimmed milk
Method
- The worst bit. Separate your egg yolks from the whites into two bowls. I’m gagging just thinking about it.
- Whip your egg whites until they form stiff peaks. I have to do this by hand because I don’t have an electric mixer but feel free to use whatever makes this process easier!
- Add the flour, baking powder and milk to the yolks and mix to form a batter.
- Slowly fold in the egg whites.
- Heat a pan with a little bit of oil and gently ladle in the mixture, cooking one pancake at a time!
- These cook very quickly so as soon as you see bubbling in the centre flip them over.
- Cook until golden brown and serve with your choice of topping!
What’s your go-to pancake topping? I prefer sweet, usually opting for bananas with maple syrup but Josh is a lover of the classic bacon combo.
