This fluffy pancake recipe is a delightful way to start any morning, offering a perfect balance of light, airy texture and rich flavor. By separating the egg whites and yolks and incorporating them separately into the batter, this recipe ensures pancakes that rise beautifully and melt in your mouth with each bite. The subtle sweetness of the batter, enhanced by a hint of vanilla or a dash of cinnamon, pairs wonderfully with the deep, natural flavors of maple syrup and the earthy crunch of pecans. Whether you’re serving up a special weekend brunch or looking to make an ordinary morning feel extraordinary, these pancakes promise to be a hit, combining simple ingredients for an impressively delicious result.
Pancakes Recipe
Description
Indulge in the ultimate breakfast treat with our light and fluffy pancakes, a recipe that’s sure to bring smiles to your breakfast table. Each pancake is a cloud of airy delight, thanks to the secret of whipped egg whites folded gently into the batter.
Ingredients
- 4 Eggs (separated into whites and yolks)
- 250g Flour
- 30 cl Milk
- 4 tablespoons Sugar
- 2 tablespoons Baking Powder
- 2 pinches of Salt or Fine Salt
- Oil (for greasing the pan)
- Maple Syrup (for serving)
- Pecans (for serving)
Instructions
- Prepare the Batter:
- Start by separating the egg whites from the yolks, placing them in different bowls.
- In the bowl with the egg yolks, add the milk and whisk together until fully combined.
- Incorporate the sugar, flour, baking powder, and salt into the yolk and milk mixture. Mix thoroughly until you achieve a smooth, lump-free batter.
- Whip the Egg Whites:
- Beat the egg whites until stiff peaks form. This step is crucial for adding fluffiness to your pancakes.
- Fold in the Egg Whites:
- Gently fold the beaten egg whites into the batter, using a spatula. Be careful to keep the mixture as light and airy as possible by folding in the whites gently and not overmixing.
- Cook the Pancakes:
- Heat a frying pan over medium heat and lightly grease it with oil. Once hot, ladle in 2 to 3 small amounts of batter, depending on the size of your pan, making sure to space them apart.
- Cook the pancakes for just under a minute on the first side, waiting for bubbles to form on the surface and the edges to look set before flipping.
- Flip the pancakes carefully and cook for an additional minute on the other side, or until golden brown and cooked through.
- Remove the pancakes from the pan and place them on a plate. Repeat the process with the remaining batter, greasing the pan as needed.
- Serve Hot:
- Serve the pancakes hot, topped with maple syrup and pecans for added flavor and crunch.
Notes
Tips for the Pancakes:
- Eggs at Room Temperature: Start with eggs that are at room temperature to ensure a smoother mixing of ingredients and a better rise when cooking.
- Mixing Yolks and Milk: Whisk the egg yolks and milk together until well combined before adding the dry ingredients. This ensures a uniform mixture without overmixing later.
- Gradual Addition of Dry Ingredients: Sift the flour, baking powder, and salt together and add them gradually to the wet mixture. This prevents the formation of lumps and helps incorporate air, making the batter lighter.
- Folding in Egg Whites: Beat the egg whites to stiff peaks and gently fold them into the batter using a spatula. This step is crucial for fluffy pancakes. Make sure to fold gently to retain as much air as possible in the egg whites.
- Preheating the Pan: Ensure your frying pan is properly heated before adding the batter. A well-heated pan helps in creating an even cooking surface and prevents the pancakes from sticking.
- Greasing the Pan: Use just enough oil to lightly coat the pan. Excess oil can lead to greasy pancakes. Wiping the pan with a paper towel dipped in oil can give you a thin, even layer.
Cooking Tips:
- Batter Consistency: The batter should be thick but pourable. If it’s too thick, add a little more milk; if too thin, a bit more flour.
- Ladle Size: Use a consistent measure for each pancake to ensure they cook evenly and are uniformly sized. A small ladle or a ¼ cup measure works well for classic-sized pancakes.
- Cooking Time: Look for bubbles forming on the surface of the pancakes and the edges starting to set before flipping. This usually takes about 1 minute. After flipping, cook for another 30 seconds to 1 minute until golden brown.
- Keeping Pancakes Warm: If you’re making a large batch, keep cooked pancakes warm in a low oven (about 200°F or 90°C) on a baking sheet until ready to serve.
Serving Suggestions:
- Maple Syrup and Pecans: Warm the maple syrup slightly before serving for a comforting touch. Toast the pecans in a dry pan for a few minutes to enhance their flavor.
- Variations: Feel free to experiment with toppings. Fresh fruits, whipped cream, chocolate chips, or a sprinkle of cinnamon can add a delightful twist to your pancakes.
- Storing Leftovers: If you have leftover pancakes, let them cool completely, then store them in an airtight container in the refrigerator. Reheat in the microwave or toaster for a quick breakfast.
Following these tips will help you achieve perfect pancakes that are fluffy, light, and ready to soak up syrup and toppings for a delicious breakfast or brunch treat. Enjoy the cooking process and the delightful pancakes that result!
