Fluffy & light Pancakes

Pancakes have always been my go-to sweet brunch option. I put together this recipe about 4-5 years ago after eating some of the fluffiest blueberry pancakes at brunch. Obviously, I had to re-create it to the best of my ability- they were a sort of hybrid between dutch baby pancakes and an American one. I ended up creating super fluffy American style pancake instead, which was a blessing in disguise- much easier and faster to make.

This recipe does ask for 3 separate bowls, so more washing up than usual, but they are absolutely worth it. As usual I like making versatile recipes - so you can use this as a base and make blueberry pancakes, cinnamon swirl, choc chip etc… The pancake itself isn’t super sweet so you can go as wild as you want to when it comes to the syrupy and sweet toppings.

Serves: 5-8 people 

Ingredients:

2 eggs

4 tbsp sugar

4 tbsp melted butter (you can also use browned butter) 

2 cup room temperature milk (can also be dairy-free)

1 tsp vanilla extract (optional)

1/2 tsp salt 

2 cup all-purpose flour 

2.5 tsp baking powder

Method:

1. Separate the yolk and whites into different bowls. Beat the whites until stiff peaks form.

2. Whisk the yolks and sugar until pale, and almost tripled in volume. Slowly incorporate the cooled melted butter, milk, and vanilla if using.  Whisk until all ingredients are combined.

3. In another bowl, sift the salt, flour, and baking powder.  Mix the dry ingredients together. 

4. Fold the dry ingredients into the yolk mixture in thirds. Fold until batter comes together. The batter will have lumps in it, it doesn't matter. Make sure to not over-mix it.

5. Add 1/2 of the whites to the batter and mix until everything is incorporated.  Add the remaining whites and gently fold, making sure to not knock out the air.

6. Cook the pancakes in an oiled pan on medium heat, flip when bubbles start forming and popping on the top of the pancakes.

Enjoy them hot with your favourite toppings!

* If you like blueberry or choc chip pancakes add the topping right after pouring the batter into the pan.