Each and every Sunday starts with
pancakes… and finishes with extra pancakes from the morning. These are all that
you need in a flapjack. They're soft thus fluffy… every significant piece
softens in your mouth… you'll be going after more than one. Stack. Perhaps.
Everything begins with the player.
Excessively thick and they will be gluggy and half-cooked within. Excessively
runny, and the pancakes will spread out and won't cushion up. I like to test
the player with my spoon or scoop, lifting it tenderly over the edge of the
bowl.
It must be thick BUT ready to run
gradually and pleasantly off of the spoon. Two or three knots is alright,
however I do jump at the chance to streamline my hitter as much as possible
delicately with a wire whisk.
Ingredients:
for 4 pancakes
- 4 egg whites
- 3 egg yolks
- 4 cups milk (960 mL), warm to the touch
- ¾ cup butter (170 g), melted
- 4 cups flour (500 g), sifted
- 4 tablespoons baking powder
- maple syrup, to serve
Instruction:
- Whisk together the flour and baking powder in a large bowl.
- In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
- In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
- Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
- Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
- Serve with maple syrup.
- Enjoy!
Inspired from tasteofhome.com
Fluffy Pancakes
4/
5
Oleh
Hana
