When it comes to pancakes I'm torn between the fluffy thick american style ones and a nice and light dutch baby, not overly fussed on crepes, unless we're in France where they're on another level, and not to be missed!
When it comes to american pancakes there's lots of different recipes and even methods, and trust me, I've tried the lot but I'm bringing you the best there is, and it's all in the eggs! I always use organic eggs or free range if I know they're local. Lately the whole animal welfare and buy local has grown increasingly significant to me. If you think about it, how much better for you would it be if it was produced only over the road rather than after travelling miles. So this week I'm using the Tinnock farm eggs (while our hens aren't laying enough for all the pancake eating in our house).
Along with the eggs, tinnock farm makes homemade butter, the good stuff! Just cream and salt, and how great does it look just melting on top of that stack. A little tip when making pancakes is to make sure all your ingredients are at room temperature before you start, cold ingredients are more likely to cause the mixture to clump together.
American pancakes are usually made by combining the ingredients and then leaving to rest to allow the gluten to relax so you don't have chewy pancakes and so bubbles form. But today I'm bringing you a different method which I've found give the very best and fluffiest pancakes. But make sure to use them straight away before the mixture starts to collapse, my trick for this is to have two pans on the go that way the first batch can't go cold before the rest are cooked! genius!
The most important part of my recipe is the egg whites, instead of mixing in the entire egg, the egg whites are whisked to stiff peaks and gently folded into the rest of the mixture, I mean go so gently with this, keeping in as much air as you can. Make sure you mix as minimal as possible to avoid toughening the gluten. Are you ready for the best ever pancakes? GO GO GO!!
2 tbsp sunflower oil
50g tinnock farmhouse butter
1 tsp baking powder
Mileeven organic honey , to serve
Heat a large pan over low heat, add a little of the oil. Melt half the butter in a small pan or microwave and set aside to cool a little.
Place the egg whites in a large bowl and whisk until stiff peaks form.
In a separate medium sized bowl mix the egg yolks with the flour, oil, milk and baking powder and mix to evenly combined, stir through the melted butter. In stages fold through the egg whites until evenly combined while keeping the volume.
Spoon large spoonfulls of the mixture onto the pan to create three round pancakes, leave to cook for 3-4 minutes on a low heat until risen, flip and cook for another 4 minutes until golden.
Serve with a knob of butter and drizzle of honey