Fluffy Pancakes (Print Version)

# Ingredients:

01 - Fresh berries for topping.
02 - Maple syrup for serving.
03 - 1/2 cup heavy cream, whipped.
04 - 1 tablespoon powdered sugar.
05 - 1½ tablespoons sugar.
06 - 1 tablespoon neutral oil (for the pan).
07 - 1/4 teaspoon vanilla extract.
08 - 1½ tablespoons full-fat milk.
09 - 2 tablespoons water to steam.
10 - 2 large eggs, each weighing about 50g (sans shell).
11 - 1/4 cup cake flour.
12 - 1/2 teaspoon baking powder.

# Instructions:

01 - Pop the whites in the freezer for 15 minutes, separate from the yolks.
02 - Whisk yolks with milk and vanilla until bubbly and smooth.
03 - Add sifted cake flour and baking powder to the yolk mixture, stir gently.
04 - Beat chilled whites until foamy. Slowly pour in sugar, whip until stiff peaks form.
05 - Fold the egg white foam bit by bit into your yolk batter.
06 - Preheat the pan to 300°F, brush with oil, then lightly wipe the extra off.
07 - Use a ladle to scoop batter into three tiny mounds, layering as you go.
08 - Pour water into the pan, cover, and cook for 6–7 minutes.
09 - Put one more spoon of batter on each and cook another 2 minutes, lid on.
10 - Carefully turn the pancakes over, add some water again, and cook for 4 or 5 minutes.
11 - Top with whipped cream, fresh fruit, powdered sugar, and maple syrup before serving.

# Notes:

01 - Make them fresh to enjoy the best texture.
02 - Keep it steady at 300°F all the way through.
03 - Adding steam keeps the pancakes moist.
04 - Handle them as delicately as possible.
05 - They’ll keep for 2 days in the fridge, tops.
06 - Stick to whole milk for the right thickness.

Back