|Please excuse my dodgy photography!|
Pancakes are a staple in this house. They are the breakfast of choice on a Sunday morning and if the children return from school 'absolutely starving' - as children often are - I'll make them for afternoon tea.
Served with blueberries, raspberries or simply maple syrup and butter - These pancakes are divine. They take a matter of minutes to prepare with the most basic of pantry ingredients. They are fluffy and light and delicious.
3 large eggs
1 cup sifted plain flour
1 teaspoon baking powder
2 tbsps caster sugar (if you would prefer savoury pancakes, leave the sugar out)
Pinch of salt
A few teaspoons of butter for cooking
Separate the three eggs; yolks into one bowl, whites into another. In the bowl with the yolks add the flour, baking powder, sugar and milk and whisk until you have a thick batter.
Beat the egg whites and salt with an electric beater until stiff peaks form.
Fold the whites gently into the batter - the batter should look quite foamy - don't be put off by this, I promise these pancakes will be perfect!
Heat a fry pan on a reasonably high temperature (med/high) and melt the butter. Pour in the batter, either making large or small pancakes - whichever you prefer (I tend to make smaller ones as they are easier to handle) once bubbles start to come to the surface flip the cake and cook for a minute on the other side. Continue to do this until all of your batter is used. Serve warm with lashings of maple syrup, berries or even ice cream for dessert!