Fluffy Pancakes
6/09/26
Ingredients
- 4 eggs
- 125 g self raising flour
- 200 ml milk
- Toppings of your choice
Method
Separate the egg yolks from the egg whites and place them into separate mixing bowls.
Whisk the egg whites for a few minutes until the foam forms soft peaks and can stand up on it’s own.
In the bowl with the egg yolks, add the flour and whisk together as much as you can. Gradually add the milk little by little, whisking with each addition until smooth. You may not need to add all of the milk — just add enough until your batter is smooth and thick.
Next, carefully fold in the eff whites until they are fully combined. Season with salt and set aside.
Heat a frying pan over medium heat. Add a dash of oil or knob of butter, then ladle in pancake batter to your desired size. Leave until the pancakes start to bubble and foam, then gently flip them — they should be lightly golden. Continue to cook for a few minutes, then transfer to a warm plate and continue frying until all your batter is used up.
Top them with your favourites — lemon and sugar, maple syrup, fruit and yoghurt, or whatever you please!
