Want to know the secret to thick, fluffy American pancakes? We’ve tried and tested a dozen different recipes (so you don’t have to) and can conclude that folding stiff egg whites into the batter is the winning formula for a perfect USA-style stack. Serve with crispy bacon or banana and plenty of maple syrup.
4 Farmdrop products in this recipe
Here's how you do it
Take your eggs, separate the whites into one mixing bowl and the yolks into another. To the egg yolks, add the flour, baking powder, sugar and milk and beat with a whisk
until you’ve got a smooth batter.
Now with an electric whisk, whip up the egg whites until they form soft peaks. Gently fold the whites through the batter until incorporated, being careful not to lose much air from the mixture. Leave to stand for 5 minutes.
If serving with bacon, pop the rashers under the grill in on a medium heat. Keep an eye on them whilst you’re cooking the pancakes and when crisp on one side, flip them over to crisp up the other. When they’re done, turn off the grill but keep them underneath to stay warm.
On a medium heat, melt in a knob of butter in a frying pan. Drop a ladleful of batter into the pan and fry for about a minute until bubbles form in the centre of the pancake. Now carefully flip the pancake using a spatula (or the one-handed frying pan toss method if you're brave enough) and cook on the other side until light golden. Keep the pancake on a plate in the warm grill and repeat with the remaining batter.
Serve your stack of pancakes topped with the crispy bacon or banana (or both!) and drizzled with maple syrup.
And to make sure you make the perfect stack every time, read our list of the 5 most common mistakes that are ruining your pancakes.