I've been meaning to make these fluffy little pancakes for many months now but I simply didn't have it in me to make sure I had all the ingredients to actually make it.
Because: laziness.
Yesterday when mom went to our local bakery supply shop I followed her in and finally got some of the things I needed.
The pancakes I made today turned out absolutely amazing!
So here's my recipe on how you can make these little things at home in no time.
This recipe makes 4 pancakes.
Here are the things you will need:
1. 1 egg yolk
2. 2 egg whites
3. 2 tablespoons of full cream milk
4. 1 tablespoon of canola or vegetable oil
5. a pinch of salt
6. a dash of vanilla essence
7. 1 teaspoon of sugar (for the egg yolk)
8. 1 tablespoon of sugar (for the egg whites)
9. 3 tablespoons of all purpose flour
10. 1/3 teaspoon of baking powder
11. 2 mixing bowls. 1 small, 1 big
12. whisk
13. spatula
14. moulds (optional)**
15. non-stick pan
16. hand mixer
Here's how you make it:
1. Put the egg yolk in a small mixing bowl. Break it up with a whisk.
2. Add in the milk & oil little by little. I added 1/3 of each & mixed it thoroughly each time.
3. Add in the teaspoon of sugar.
4. Add in the salt & vanilla essence. Set aside.
5. For the meringue, use a hand mixer at low speed to whisk it together. Once it starts to froth, add in 1/2 of the tablespoon of sugar. Once the egg whites look shiny, add in the other 1/2. Increase speed & whisk until stiff peaks form.
6. Add 1/3 of the meringue into the egg yolk mixture & use the whisk to tap it in slowly. DO NOT completely fold the meringue into the mixture. Once it is mixed halfway, add in the next 1/3 in the same manner. & finally add in the last 1/3 of the egg yolk mixture. Now use your spatula to slowly fold the meringue into the mixture until the colour is uniform - a very pale yellow. The batter should hold its shape when lifted by the spatula.
7. Get your non-stick pan onto the stove & turn the stove on. Put it on the lowest heat.
8. Pour some canola or vegetable oil onto the pan (& also line the moulds with oil if you are using them)
9. Without moulds - put a big spoonful of batter onto the pan & cover for about 8 to 10 minutes.*
10. With moulds - put moulds onto pan & fill moulds with batter only halfway full as it will continue to rise while cooking.
11. Check to make sure the bottom of your pancake is lightly brown and the top of your pancake isn't wet. Then slowly flip them over. Leave to cook for about 1 to 2 minutes more. Make sure to keep the pan covered.
12. Without moulds - check bottom of pancake for colour, then remove and plate.
13. With moulds - Before you flip the pancakes, be sure to remove them from the moulds. If they cannot be removed, they are still probably a little too wet or perhaps not enough oil was used to line the moulds. Use a small knife to carefully remove them from the moulds. Don't burn your fingers! Once it's cooked, remove and plate.
14. Add desired topping/s & enjoy immediately or they will shrink! Best served piping hot.
*It is important to have the pan covered as the steam within will help cook the pancakes evenly.
**
This is one of the moulds that I used. I bought 2 of these.
And you're done!
I have to admit I found it all rather tedious & not as quick as the normal pancakes I make.
But it was well worth the effort. Mom & dad loved them.
I hope you enjoy making and eating these yummy pancakes!
Happy cooking!
😀
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