Who doesn’t love pancakes! I particularly love them with maple-sirup and, if I feel particularly indulgent, bits of bacon. This recipe is a slight adaptation of Jamie Oliver’s easy and unbelievably fluffy pancake batter method. I added a bit of maple sirup into the batter for an extra kick of that maple goodness – they always turn out great! The batter is enough for 2-4 persons, depending on both hunger and whether or not you incorporate them into a larger breakfast meal.
3 large, organic eggs (egg yolks and whites separated)
130g of flour
15g of baking powder
140 ml milk
15g of maple sirup
pinch of salt
40g butter (in small pieces)
Whisk the egg whites with a pinch of salt until stiff. In a separate bowl, mix the egg yolks with the flour, baking powder, milk and maple sirup. Fold the egg whites into the mixture.
In a non-stick pan, heat 2 pieces of butter on medium heat. Spoon in your pancake batter (I usually use 2 tablespoons for one (quite small) pancake and make batches of three pancakes at once, but you can make bigger ones of course). Cook the batter for a 3-4 of minutes and flip it over with a spatula. Continue cooking for another 3-4 minutes until both sides are golden. Keep the pancakes in the oven (100 degrees) until all pancakes are cooked. Serve with maple sirup –
and maybe bacon?
– and enjoy!