It is time to get ready for Pancake Day with these fluffy pancakes, perfect with Pure Maple Syrup and just as good with Pure Maple Butter.
This recipe makes 8 to 9 large pancakes.
Ingredients
- 2 eggs, separated
- 30g unsalted butter, melted
- 300ml milk
- 1 teaspoon vanilla extract
- 1 tablespoon Pure Maple Syrup, Amber Rich, plus extra for serving
- 225g plain flour
- Pinch of salt
- 2½ teaspoons baking powder
- Vegetable oil for frying
- Fruit of your choice, to serve
Method
- Melt the butter and set aside to cool.
- Place the egg whites in a large bowl and whisk until light and fluffy. In a separate bowl whisk together the egg yolks, milk, vanilla, maple syrup and cooled butter.
- Put the flour, salt and baking powder into a large bowl and make a well in the centre. Slowly pour in the egg yolk mixture, gently whisking to combine until you have a thick batter. Take care not to overmix.
- Gently fold the whisked egg whites into the batter using a spatula.
- Lightly oil a large non stick frying pan and place over a medium heat. Spoon batter into the pan and cook until bubbles form and begin to burst on the surface, about 1 to 2 minutes. Flip and cook for a further minute until golden.
- Serve warm with fruit, maple syrup or maple butter.