I will admit that I'm not a pancake recipe hunter, searching for the perfect batter. No. I'm more the throw in some flour, eggs and milk and pour'em in the pan kind of type - And somehow it works out. What I'm trying to get to here is that I never really made pancakes by recipe but more by... feeling. So I stumbled upon this recipe, it caught my eye, I tried it out and was hooked. I made this recipe three times last week. Oh yeah.
The secret to these amazingly fluffy pancakes is that the egg white is whipped separately and then folded in the batter.
The sauce above is frozen blackberries I cooked with 1 tbsp vanilla sugar until they burst and released their juices, so this was a very tangy topping. Oh and some maple on top!
(makes 7, can be easily doubled)
1 cup flour
1 tsp baking powder
pinch of salt
1 cup milk
1 egg, separated
2 tsp sugar
1 tbsp oil (or melted butter)
Combine flour, baking powder and salt in a bowl and mix well.
In another bowl , whisk together egg yolk, sugar and milk followed by oil. Mix well and add it to the flour mixture. Whisk egg white until soft peaks, then fold into the batter.
Best is to refrigerate over night, but I found that even 30 minutes do the job. This step is basically meant to thicken the batter and prevent it from spreading to much when cooking.
Heat non stick pan on medium heat, then scoop batter onto the pan (I got about two at a time), cook until bubbles appear evenly on the surface, flip psncakes over and cook until golden.
No extra oil or butter needed for frying!
Original from: Evan's kitchen ramblings