Being Canadian I am partial to a nice tall stack of huge fluffy pancake topped with lovely streaky bacon and lashing of maple syrup....... mmmmmmm. (must happier with those over the typical flat pancakes (crepes) made in the UK for this time of year!)
It is ridiculously easy - 3 steps and all you need is flour, baking powder, eggs milk and a bit of butter (and a pack of bacon and some good quality maple syrup of course) and your morning is set!
Quantities (feeds 2 hungry people but you could get enough to make for 4!
125g (1cup) self raising (all purpose) white flour - you don't need to sift!
10g (1 tbsp) baking powder
235ml (1cup) milk
3 egg whites & 3 egg yolks
1. Mix flour, baking powder, milk & egg yolks in a bowl until well combined.
2. Whisk the egg whites in a separate bowl
3. Carefully fold egg whites into the flour mixture and it's as easy as that (and cheaper then the boxed version too!)
To get the best pancake heat a dry large frying pan (or griddle) on a med/low heat. Grease the pan using a bit of butter on a paper towel - don't use too much or you will fry your pancakes!
Pour the mixture into 3" circles - or as big or small as you want and make in batches. Keep the heat on LOW to get a perfect golden colour. If you get impatient and turn up the heat you will cook them too long (nearly every time!) Patience is worth it and keep and eye on them. Place the finished cakes in oven on lowest temperature until they are all done.
You will know when to flip them when the batter looks dry and full of bubbles. Once you flip them they won't need as long on the other side - just to finish off and give them a bit of colour.
I must say I haven't mastered the flip in the air technique with my heavy bottomed pans - wish I could!
While you are making your pancakes put your bacon on and a cuppa tea and you will be set for the day!
Pile on the maple syrup and enjoy!