Light and airy pancakes

Light and airy pancakes


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About this recipe: I went to a small restaurant in Montréal that serves a delicious brunch, accompanied by these moist, light pancakes. Here's the recipe I devised - I think I've found their secret!


Makes: 12 pancakes

  • 120g plain flour
  • 1 tablespoon caster sugar
  • 2 egg yolks
  • 200ml semi-skimmed milk
  • 3 egg whites
  • 1/2 tablespoon vegetable oil

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

  1. Put the flour and sugar in a large bowl, and make a well in the centre. Pour the egg yolks into the well.
  2. Add the milk gradually to the flour mixture, whisking constantly to make a smooth batter.
  3. With a clean whisk, beat the egg whites until stiff, and fold them gently into the batter.
  4. Heat the oil in a large frying pan over medium high heat, and pour a large ladle of batter into the pan for each pancake. Cook until golden, then turn and cook until golden on the other side, about 1 minute per side. Keep warm; repeat with the remaining pancake batter.

To serve...

Serve with maple syrup, jam, icing sugar, caramel sauce, fruit compote or Nutella®.

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