Fluffy pancakes. One of the most satisfying breakfast options in my humble opinion.
Pass the lips and onto the hips, I know, I know. But really, this recipe is preeeeeetty healthy; no sugar, no egg yolks, no butter but still fluffy and delicious.
# – Fluffy pancakes!!
Without further ado, here’s how to cook these pancakes.
2 cups of flour 1 3/4 cup of water or milk 1 teaspoon of baking powder 1/2 teaspoon of salt 2 egg whites
# – Sift the flour and baking powder into a mixing bowl, twice.
# – Gently stir in the water or milk.
# – With a wooden spoon, stir mixture till smooth. The desired consistency is achieved when when a clear line is created after you run your finger on the back of the spoon. If it’s still too thick or too thin, add more flour or liquid accordingly.
# – In the meantime, beat the egg whites.
# – When it has reached soft peaks, add the salt.
# – Continue beating till it holds up when you hold the bowl upside down :D Good luck!
# – Gently fold in the egg whites into the flour mixture. Fold until it resembles a fully combined, thick, fluffy batter. Be gentle when you’re folding the egg whites in as you do not want to beat all the air out.
# – Heat up a greased non-stick pan over medium heat and pour one ladle of batter into it. Just let it the batter spread on its own, do not tilt the pan or try to spread it with the back of the ladle.
# – Let the batter cooks until the top side bubbles and forms holes. This is the sign that it’s time to turn the pancake to cook the other side :) It’s advisable to time how long it took for the batter to form holes so you’d know how long to cook the other side later.
# – Cook the other side with the same amount of time it took the top to bubble previously.
# – Serve with whatever you want, fruits, jam etc but I served mine with too many crispy streaky bacons and a sunny side up :D
# – Drizzle honey or maple syrup all over. HHmmmmm.
# – Time to eat!
Hope you like these fluffy, pillowy pancakes ;)