Simple and very tasty this American recipe produces very fluffy, light pancakes. Don’t be afraid to use whipped egg whites in batter they won’t collapse. In fact this is a batter mix used by many American diner breakfast chefs and would usually be prepared in large batch in advance of breakfast service. The mix can be left standing for up 2 hours during service with the egg whites in the uncooked batter still holding strong.
1cup/120g sifted plain(all-purpose) flour ⅓cup/50g cornflour(cornstarch)
½ tbsp baking powder
2 tbsp melted butter
2 egg yolks
2 egg whites
¾ cup/180ml milk
2 tbsp icing(powder) sugar
¼ tsp vanilla extract(optional)
1. Sift the flour, cornflour(cornstarch) and baking powder together. 2. In another bowl, whisk the egg yolks, milk, and the melted butter together. 3. Add the wet ingredients to the dry and whisk together. Over-whisking will make a tough pancake so a small amount of lumps in the batter won’t do any harm as they will disappear when cooked. 4. Beat the egg whites until fluffy, mix in the icing sugar and beaten to light meringue and then fold into the batter. The batter should be of a dropping consistency. Don’t whisk the batter again. 5. Preheat a dry non-stick pan to a medium heat and ladle the batter in small dollops onto the pan which will spread out to from small pancakes. 6. Cook for a couple minutes on one side, when air bubbles rise to the surface flip them and cook for a further minute. Popular pancake accompaniments included honey, maple syrup, butter, caramelised apples, apple and berry compote, lemon curd, jam, whipped cream, fresh fruit or berries, chocolate sauce or whatever takes your fancy. ...