american style pancakesrating:
I made this style of pancake this year as well as my normal, thin batter (1 egg, half mug flour, whole mug milk) and I'm not convinced the extra faff was worth it, unless you're a real fan of cakey pancakes.
120g plain flour
a good pinch of salt
1 tablespoon golden caster sugar
2 large eggs, separated
20g unsalted butter, melted, plus extra for frying
200ml full-fat milk
maple syrup, to serve
Makes 12 pancakes, Serves 4
Sift the flour, salt and sugar into a bowl, then make a well in the centre. Add the egg yolks, butter and milk and beat with a whisk until mixed. Gradually work in the flour to make a very thick but lump-free batter. In another bowl, whisk the egg whites until stiff, then fold them into the batter with a large metal spoon. Heat a heavy-based frying pan until medium hot, then grease it lightly with butter.
Fry the mixture in batches of 3, using a heaped tablespoon of batter for each pancake. Cook for about 1 minute until golden underneath, then turn over with a spatula and cook for another minute. Serve hot with maple syrup.
This recipe can be found in 'Morning Bakes' by Linda Collister, published by Ryland Peters &Small, ISBN: 1900518996, 8.99.