Light, airy and oh so easy
I went for brunch with some friends a little while ago and they made pancakes. The pancakes were so huge and thick and so fluffy. They told me the secret - separating the eggs and whipping the egg whites. And so I set out to make my own version.
To make these extra fluffy I have got three leavening agents in here - 1) whipping the egg whites; 2) self-raising flour; 3) bicarbonate of soda and lemon juice. This makes the pancakes gorgeously thick and fluffy.
I've also put lemon zest in here because I think it's just delicious, but you can obviously leave this out.
The Fluffiest Lemon Pancakes
Makes 12 pancakes
Ingredients
1 cup (125g) self raising flour
1/2 tsp bicarbonate of soda
1 tbsp sugar
zest of 1 lemon (optional)
1 cup (250 ml) milk
2 tsp butter, melted
1/2 tsp lemon juice
1 egg, separated
(notes, variations and substitutions found below the method)
Method
Place a frying pan on a medium heat.
In one bowl mix together the flour, bicarbonate of soda, sugar and lemon zest. Add the milk, butter, lemon juice and egg yoke. Stir until smooth.
In a separate bowl whisk the egg whites until stiff peaks form. Beat in 1/4 of the egg whites into the pancake batter, then gently fold in the remainder.
Place a little bit of butter in the frying pan and use a piece of kitchen paper to cover the pan with it. Place tablespoons of batter in the pan, fry for a minute or so until bubbles appear on the surface. Flip the pancakes and cook on the other side until golden brown.
Serve with whatever toppings you fancy!
Notes, variations and substitutions
Flour: You can use plain flour or gluten free flour. Just add in 1 tsp of baking powder.
Milk: Replace with dairy free alternatives.
//The Fluffiest Lemon Pancakes//
Light, airy and oh so easy.
A while ago I went for brunch with some friends who made the fluffiest pancakes ever. They told me their secret - separate the eggs and whip the egg whites. And so I set out to make my own version.
Recipe link in my bio.
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