But not the traditional, thin pancakes we in Europe normally call pancakes. You know, the french ones called crêpes. No. I need the American pancakes. The thick, soft fluffy ones, covered in syrup and fresh berries, and I won’t say no to a piece of bacon or two. Are you with me?
Now, obviously this isn’t a very healthy breakfast, so I wouldn’t recommend this during the week. When we spent two weeks in California this summer, we ate breakfast at iHop almost every morning. Which might explain why I gained 2 kilos in two weeks 😯 But, when it’s weekend you so deserve this breakfast!
Most recipes calls for an egg or two in the batter, but this time I tried something new. I wanted to see if I could make the pancakes as airy as possible, so I used only egg whites, and I whipped them.
Let me know what you think about them in the comments below!
- 175 grams flour
- 1 tsp baking powder
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 330 mls buttermilk
- 2 tbsp melted butter
- 2 egg whites, beaten
- Use a metal bowl, and make sure it's clean. If there's any fat residue, the egg whites won't beat properly. I'm using a kitchen machine, but you can beat them by hand, if you prefer.
- Add the egg whites to the bowl, and beat them airy. Pour them into a separate bowl and set aside.
- Now add all the dry ingredients to the metal bowl, and add milk and butter, a little at a time. Blend it, and use a spatula to scrape over the bottom to make sure there's no flour stuck under there.
- Remove the bowl from the kitchen machine and add the egg whites back. Use a spatula and carefully blend the egg whites and the batter.
- Cook on a skillet or in a pan on medium heat. Flip when the top has become filled with bubbles, and cook for 30 seconds on the other side.
- Serve with syrup, bacon and fresh fruit!