Light textured pancakes
15 min
Thick fluffy pancakes based off a Japanese recipe. The trick is to whip the egg whites as if you are making a meringue. This recipe makes roughly 3 pancakes but you can double the ingredients for more.
3 people made this
Ingredients
Makes: 3 pancakes
- 1 egg
- 70g plain flour
- 40g sugar
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
- 2 to 3 tablespoons milk
- 20g butter, melted
Method
Prep:10min ›
Cook:5min ›
Ready in:15min
- Separate the egg white from the egg yolk and beat egg white with an electric whisk until mixture forms stiff peaks.
- Mix the flour, sugar, baking powder, vanilla, milk and butter little by little in the egg yolk, mixing until combined. Do not mix too much or pancakes may become rubbery.
- Carefully fold the egg yolk mixture in with the egg whites until combined. Make sure most of the meringue-y consistency is kept.
- Put the frying pan on high heat until hot. Reduce heat to low and grease the pan with butter or oil. Place a ladle full of the mixture onto the pan.
- Flip over once bubbles begin to form on the top of the pancake. Usually after a minute. Cook for a few seconds more and remove from pan. Repeat with the rest of the mixture.
- Serve pancakes hot however desired or spread Nutella® over pancakes, place caramelised banana pieces on top and lavish with cream!
Tip
To make caramelised banana simply melt a knob of butter on a high heat with some sugar and place chopped bananas on, leaving to fry for 30 seconds on each side.
