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Monday, December 26, 2011

World's Fluffiest Pancakes

Is there anything better than waking up to the smell of freshly made pancakes on a Sunday morning? Well, perhaps on every other day of the week too! I promise it won't disappoint if you've got a little extra time up your sleeve and feel like going the extra mile to make these cloud-like delights. There is one golden rule to a good pancake - it must be fried in butter - that wonderfully rich and artery damaging gift from the beloved bovine, not oil nor margarine!

Preparation time:      10 minutes
Cooking time:           20 minutes
Ingredients:              2 cups of all purpose flour
                              1 tsp of baking powder
                              3/4 cup of milk
                              1 cup of buttermilk
                              2 tblspn of sugar
                              1/4 cup of melted butter
                              2 eggs - separated
                              Pinch of salt
                              1 tsp of vanilla extract
                              1/2 tsp bicarbonate soda

In a large bowl sift together all the dry ingredients. In a separate bowl whisk together the milk, butter milk, melted butter, egg yolks and vanilla extract. Combine the 2 bowls mixing well. Finally beat eggs whites and bicarbonate soda* together until firm peaks form. Heat a small amount of butter in a pan over medium heat - I can't stress enough how important it is to cook pancakes in butter rather than oil. Pour and spread pancakes accordingly flipping once small bubbles rise to the surface - generally between 2 and 3 minutes.

*The bicarbonate soda serves to form stronger and longer lasting egg whites.




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