Canadian Style Pancakes
6 people made this
Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Cooks up to a golden brown.
1 cup (125g) plain flour
1 tablespoon baking powder
1 cup (250ml) milk
3 egg yolks
3 egg whites
- In a bowl combine flour and baking powder. Stir in milk and egg yolks until smooth.
- In a large glass bowl whisk the egg whites until they form stiff peaks. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Heat a frying pan over medium high heat. Pour or scoop the batter into the frypan using about quarter of a cup per pancake. Cook until pancakes are golden brown on both sides. Serve hot.
I added a cup of caster sugar which seemed to balance out the eggey taste
- 09 Aug 2011
This recipe would be better with 1 egg rather than 3. It tastes a little bit *too* eggy.
- 11 Jul 2011
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