The fluffiest pancakes you’ll ever eat. You cannot have an excuse for not having these on Sunday.
Refined flour 60g
Baking powder 1/2 tsp
Salt a pinch.
Vanilla essence 1/2 tsp
Powdered sugar 50g
Egg yolk 40g (4 yolks)
Egg whites 80g ( 4 whites)
Cream of tartar or fresh lemon juice 1/2 tsp.
Melt butter. Whisk egg yolks with 20g of powdered sugar. Add melted butter, vanilla essence and lukewarm milk in the yolk mix and whisk well.
In another bowl take the dry ingredients, flour, salt and baking powder.
In the third bowl, take the egg whites. Add the lemon juice and whisk on a low speed using a electric whisk. Add the remaining powdered sugar gradually till all is incorporated in the whites. Increase speed and whisk till whites reach the stiff peak consistency.
Now add the foamy egg whites to the flour spoon by spoon and mix using a spatula in a cut and fold motion. Don’t mix too much or all the air incorporated will escape resulting in a dense final product.
Lemon juice / cream of tartar stabilizes the egg whites during the whisking process so the air incorporated is not lost.
Few tips: Use clean bowl and whisk completely moisture and grease free to whisk the egg whites. Use room temperature fresh egg whites only.
Take a nonstick or a well greased cast iron pan. Pour a ladle of the batter and cook till the pancakes rise, cook on a low to medium flame for 2 mins on each side.
Serve hot with a blob of butter, pour maple syrup or honey and fresh strawberry compote. Dust generously with cinnamon castor sugar.
Enjoy a walk in the clouds with the fluffiest pancakes ever..