Fluffy American style pancakes with maple syrup and bacon has been a tea-time or breakfast treat in my family for many years. I have tried lots of different recipes and this is the result. The whisking of the eggs whites may seem a pain but it really is worth the extra effort and dirty dishes.
Ingredients (makes 12 x 12cm diameter pancakes)
3 medium eggs
225g plain flour
2 tsp baking powder
1/2 tsp salt
1 Tbsp melted butter or vegetable oil
Separate the eggs. Whisk the whites until stiff and set aside. In a large bowl mix the remaining ingredients to a thick batter. Fold the whites into this batter.
Place a non-stick frying pan over a medium-low heat. Once hot, use a large tablespoon to drop a spoonful of batter onto the pan. Allow the batter to spread itself. Wait until you can see bubbles forming. Don’t turn it yet! The pancakes are ready to turn when these bubbles no longer close over again after popping. This takes about 1 1/4 minutes.
The bottom of the pancake should be a golden brown colour. Adjust the temperature if they are too dark or pale. The second side cooks much more quickly, in about 15 secs.
Keep warm while you cook the rest of the batter.
I think these are best eaten with crispy streaky bacon and maple syrup.