I’ve made a lot of pancakes in my time – these are the best. No contest. These got demolished this week with our favourite accompaniments: Bacon, banana and maple syrup. Although I’ve been known to have these with cheese, bacon, jalapenos and hot sauce, as, apparently, I’m a bit odd. No matter what the topping, these super fluffy pancakes are seriously light and fluffy as a result of egg whites folded into the batter. We reckon these are the ultimate weekend breakfast and, according to my Hubby, my pancakes are better than those he pays $16 for from our local cafe. He’s not a man prone to compliments, so I’ll take that, thank you. The kid reckons these are as good as McDonald’s Hot Cakes. Sigh.
Oh – These are also the perfect treat for Mother’s Day or Father’s Day. Or just on Saturday or Sunday. Yeah, just try ’em.
- 2 cups self raising flour (or use high grade flour plus 2 heaped teaspoons of baking powder)
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups milk
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1/4 cup flavourless oil (like rice bran oil)
- 1/2 cup plain unsweetened yogurt (e.g. Greek)
- 2 egg whites, beaten until soft peaks form
- In a large bowl combine all the dry ingredients and mix together (flour, sugar, baking soda, salt). I don't bother with sifting.
- In small bowl combine the milk, vanilla extract, egg yolks and oil and mix until combined. Add to the Dry ingredients. Whisk everything together (I find a whisk is best, as opposed to a wooden spoon).
- Add the yogurt and stir until just combined.
- Fold in the beaten egg whites.
- Heat and spray a non-stick frying pan with cooking spray (I also add half a teaspoon of butter).
- Ladle about half a cup of the mixture into the frying pan. When bubbles form on the top, turn the pancake over with a spatula and repeat on the other side. Note: The second side never takes as long as the first!
- Repeat with the remaining batter.
- When done, top with your favourite pancake ingredients and get scoffing!