Fluffy Canadian pancakes

    20 min

    Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter makes these special.

    573 people made this

    Serves: 4 

    • 100g (4 oz) plain flour
    • 1 tablespoon baking powder
    • 225g (8 fl oz) semi skimmed milk
    • 3 egg yolks
    • 3 egg whites

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
    2. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
    3. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

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    Reviews & ratings
    Average global rating:

    Reviews in English (322)


    Altered ingredient amounts. doubled flour to 200g, used self raising and no baking powder, 325g of milk, everything else the same.  -  29 Aug 2008


    This was a fantastic recipe. I altered it slightly by adding 2 cap full's of vanilla essence. They taste like ready-made ones you buy in shops!  -  20 Feb 2012


    Altered ingredient amounts. Add 4 tablespoons of sugar to make sweet fluffy pancakes.  -  26 Apr 2011