I gave the pancake recipe a go and the results are great. The pancakes are very fluffy and tasty. The recipe is a bit more work than usual but I think it's worth it for the result. They're way lighter than the ones I normally make, using the same ingredients you will have in the fridge most of the time. You can add anything, or nothing else to them. I decided to make some blueberry pancakes as I had frozen blueberries in the freezer.
I used my good maple syrup from Canada and drizzled them all over the pancakes. Oh wow, it was so delicious. I wish I had some vanilla ice cream as well. That would have made them perfect. Next time.
So some tips to ensure you pancakes are delicious
* I beat the egg yolk mixture about until it became quite thick and creamy.
* Make sure you beat the egg whites until they're stiff but probably don't over beat them until they become lumpy.
* Cook one side of the pancake until you can see bubbles and then add your topping and flip them.
American Blueberry Pancakes
Jamie Oliver Recipe
Time: 20 minutes
3 large free-range eggs
115 g plain flour
1 heaped teaspoon baking powder
140 ml milk
1 pinch salt
First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.
Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.