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!
1 person 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
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Method Prep:10min › Cook:10min › Ready in:20min
Put the flour and sugar in a large bowl, and make a well in the centre. Pour the egg yolks into the well.
Add the milk gradually to the flour mixture, whisking constantly to make a smooth batter.
With a clean whisk, beat the egg whites until stiff, and fold them gently into the batter.
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.
Serve with maple syrup, jam, icing sugar, caramel sauce, fruit compote or Nutella®.