We don’t really enjoy pancakes that much, pancake day has never really been a big thing for us, we aren’t one for ordering pancakes for breakfast when we are out and I never cook them for breakfast. That is until now.
Mr B heard of another way of cooking pancakes that we will without a doubt be cooking again and perhaps for breakfasts too!
These pancakes are light, fluffy and delicious!
The recipe my husband found suggests using crumpet rings to make them circular and fluffier as they will rise in the ring. I didn’t have crumpet rings so like most things, I adapted and used whatever I had in my kitchen at the time.
Click on the right arrow to see the end result of this pancake.
What you will need to make them
- 2 large eggs
- 65g of plain flour
- 1 tsp baking powder
- 2 1/2 tablespoons of semi skimmed milk
- 1 tea spoon of vanilla extract
- 50g caster sugar
- maple syrup
- In a medium bowl whisk together the egg yolks, milk, plain flour, baking powder and vanilla extract until smooth
- In a separate bowl whisk the egg whites until stiff using an electric hand whisk, then gradually add the sugar, whisking continuously until the egg whites are stiff again.
- Scoop a large spoon of egg whites and add the yolk mixture folding gently to combine and keep as much air in as possible. Repeat until all the mixture is combined.
- Heat a large, non stick frying pan over a low heat until hot. place two tablespoons worth of mixture into the pan and cover the mixture with the saucepan lid
- Cook for 6 minutes then turn over to cook the other side for around 4 minutes.
- Serve with whatever topping you fancy!