We all have our go to favourite pancake recipe. But then there are the ones that are so good that not sharing it would be an offence. This recipe is one of those ones that needs some sharing. Best thing is, that it is delicious, bubbly and thick.
It tastes better than the Mc D’s if not better really. It’s our go to now. I have been working on a few recipes for pancakes, that is also on here, but this one takes the cake. The best one of them all.
I’ve realised that the secret lies in using baking soda instead of baking powder and no sifting of flour as it makes it much more refined and we don’t want that.
Folding in the egg whites makes it more spungy and bubbly too. It’s a win win I say! My own recipe.
1 Tbs Soft Brown Sugar
60ml White Sugar
2 Egg Yolks
2 Egg Whites whipped till stiff peaks form
10ml Vanilla Essence
40ml Melted Butter
1 and 1/2 Tsp Baking Soda
Pinch of Salt
Maple Syrup and Whipped Cream for Serving
In a bowl, add in your flour, salt and both the brown and white sugar.
Whip up the egg whites till stiff peaks form and set aside.
In a jug add in your egg yolks, vanilla essence and milk, and mix well till combined. Add to the dry mixture and use a hand mixer to incorporate the wet ingredients into the dry ingredients.
Add the melted butter and mix well.
Slowly fold in the whipped egg whites till just incoporated.
Place spoonfulls on a non stick pan on the stove.
Let bubbles form on the top of the pancakes, then turn over till the other side is golden too.
Serve with maple syrup and whipped cream and enjoy!