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.
Ingredients:
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)
Preparation:
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!
