22 October 2017

Pancakes This recipe makes six large, fluffy, American-style pancakes. Replacing the milk and yoghurt with buttermilk yields a very similar texture.

  • For two servings:
    250 g plain flour (about 1⅓ packed cups)
    A generous tsp of baking powder
    1 tbsp caster sugar
    1 egg, separated
    225 ml milk (a scant cup)
    115 g thick plain yoghurt (2½ large tbsp)
    Pinch of salt
    Unsalted butter, for cooking
  • Whisk together the dry ingredients before gently incorporating the egg yolk, milk, and yoghurt.
  • Beat the egg white to stiff peaks, then gently fold in to the batter.
  • Melt a small knob of butter in a pan over medium heat (I use level 5 on a stove ranging from 1–9). Cook two pancakes at a time, flipping once the tops are covered in small holes.
  • Serve with maple syrup or your favourite topping.
  • If adding chocolate chips, blueberries, or another fruit, use two eggs, or one egg and an additional white.