Fluffy pancakes are a lovely breakfast on a weekend morning but can also be served as an after school snack. They are similar to American pancakes in looks but don’t contain buttermilk and the egg whites are whipped to add some extra fluffiness.
They are a favourite with my nieces and nephews and I often make them for brunch when a gang comes over. I serve them with fruit and of course the kids love to spread some Nutella on them.
- 250 g flour
- 20 g sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 20 g butter melted
- 2 large eggs
- 475 ml milk
- 1 knob of butter
- Maple Syrup to serve
- Separate the eggs.
- Mix the dry ingredients together and then add the milk, egg yolks and melted butter gently. Small lumps are expected.
- Whisk the egg whites and fold into the mix.
- Heat a large frying pan and add a knob of butter.
- Spoon a large spoonful of the mixture into your frying pan and spread it a little to ensure even thickness. It should be about 10cm to 12cm in diameter. Do the same to make 2 more pancakes.
- Once you see some bubbles come through (should be about 3 minutes) flip the pancakes over and cook for another 2 minutes.
- Serve the pancakes in a stack with a knob of butter and some heated maple syrup.