As promised on Pancake Tuesday – here’s my favourite pancake recipe. There’s a few more steps to these ones than to regular pancakes, but they’re worth it! Normally I make these pancakes as a start to Lazy Sundays, but today I’m anything but lazy – I’m in the midst of packing for my trip to Jamaica on Thursday!
The one thing everyone worries about when incorporating egg whites is deflating them – but you don’t need to worry too much about that – just fold them gently and steadily. They’re a lot more resilient than you’d think.
Adapted from Ricardo Larrivée
1 cup flour
1 tsp baking powder
3 eggs, separated
1/2 cup milk
1/3 cup maple syrup
1 tsp vanilla extract
pinch of salt
3-4 Tbsp butter
In a small bowl, combine the flour and baking powder. In a large measuring cup, or a bowl with a pouring spout, beat the egg yolks until they start to get frothy. Add the milk, maple syrup and salt, beat until smooth.
Meanwhile, beat the egg whites until soft peaks form.
Add the dry ingredients to the yolk mixture, and beat until the batter until no lumps remain. Mix 1/3 of the egg whites into the batter. Don’t worry about being gentle with them at this point, your goal here is to lighten the batter and make it easier to incorporate the rest of the egg whites. Fold in the remaining egg whites.
Melt about 1 Tbsp of butter in a frying pan over medium heat. Drop the batter by 1/3 to 1/2 cupfuls into the pan. When the edges of the pancake look cooked and the bubbles stop forming, flip the pancake.