A Perfect Pantry
Fluffy Pancakes
- PREP TIME
10 min - COOK TIME
10 min - READY TIME
20 min - SERVINGS
8 piece
Ingredients
- 2 tablespoons caster sugar
- 2 x 59g free range eggs separated
- 1 1/4 cups self raising flour
- 1 1/2 cups milk
- 40 grams butter melted
- 1 teaspoon vanilla essence
- 400ml raspberry coulis
- 2 x punnets raspberries
Directions
- In a glass bowl, beat the sugar and egg whites with an electric mixer until thick and glossy (about 3 minutes).
- In a separate bowl, combine the flour, milk, egg yolks, butter and vanilla. Stir until completely combined. Fold through the egg whites and allow to stand for 5 minutes.
- Preheat an electric, non-stick frypan to a medium heat and spray lightly with canola oil spray. Add 1/4 cup of pancake batter to make each pancake (makes 8). Cook until the whole surface of the pancake has bubbled and then gently flip and cook for a further 30 seconds.
- Serve with fresh berries, berry sorbet or berry coulis.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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