I had a dream last night about whipping egg whites into meringue. It was pretty vivid, and I don’t usually have dreams like that, so I took it as a pretty serious sign. A sign that fluffy pancakes are totally in the itinerary for today. Pancake Day.
HAPPY PANCAKE DAY!!!
So these are really, really lovely. But I couldn’t choose between my beloved lemon-sugar pancakes and these, of course. So I recommend you make some of each and share them with your friends/family/flatmates! They’re even made of the same ingredients- just prepared differently. It’s so amazing how eggs work… (K says, “God’s gift to men! EGGS!” and I couldn’t agree more.) It’s an extra step or two as opposed to measuring and mixing everything in a bowl, but these are so gloriously fluffy and are best eaten in a stack. Like those photogenic, perfectly round pancakes (I’m exaggerating) you see on advertisements. You can have them too!
You see, in this photo, it seems like I had mine with strawberries, little cubes of butter and maple syrup (a must). K seems to have had his with smoked ham and maple syrup. But it’s not true, and because sharing is caring, I gave him some strawberries and he gave me some ham. Turns out that smoked ham, strawberries, and maple syrup on pancakes is an amazing combination!! But we didn’t take any photos. Didn’t think you’d be impressed with the mess on our plates, hurhur.
This tall stack of pancakes make a great treat for today, or any other day. Don’t reach for that box mix or shake-jugs! I see them around and it breaks my heart a little. Even though I think the jug is really nifty and it’s totally convenient. I’ve definitely had those before and it’s not that much harder to whip these or these up from scratch. And there’s no other day better to be making pancakes than Pancake Tuesday! 😀
Makes 8 fluffy pancakes
- 1 cup flour
- 1 cup milk
- 1/2 tsp baking powder
- 2 eggs, seperated
- 2 Tbs sugar
- A few drops of vanilla paste or extract (optional)
- Vegetable oil, or butter, to grease
1. In a bowl, whisk flour, milk, baking powder, egg yolks and vanilla till smooth. 2. In another bowl, beat the egg whites till foamy. Add a tablespoon of sugar and continue beating till soft peaks. Add the last tablespoon of sugar and beat till stiff peaks. (You should be able to confidently upturn the bowl over your significant other’s head. Also, pardon the clutter behind…) 3. Mix a third of the egg whites into the egg yolk batter to slacken it. 4. Fold in the rest of the egg white gently in two steps, being extra careful not to deflate the batter too much. Fold till no lumps or streaks of egg white remain.
5. Grease a pan and heat it to medium. 6. Pour 1/3 cupfuls of batter onto the hot pan. Do not swirl, let the mixture flow naturally. Cook till the bottom is golden brown, and flip. 7. Cook the other side till golden brown and transfer to a cooling rack to cool. (TIP: Cool pancakes on a cooling rack to prevent one side from becoming soggy!)
Much love and pancake dreams!