Light and airy pancakes

    20 min

    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!

    3 people made this

    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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