Fluffy Sunday pancakes

 

Make me pancakes, now! Mr N lovingly obliged and set to it. Not that it took a lot of convincing. He loves pancakes just as much as I do.
The only demand this time was that I wanted them fluffy. Something went horribly wrong when I made American pancakes last time and they were less than satisfactory. My fault entirely. I think I am just trained too well in the art of making thin and crepe like Swedish pancakes with no raising agent.

Anyway, the secret to making extra fluffy American pancakes is this: eggwhites. Folded into the batter at the last moment it makes divine, light as air pancakes. Jamie Oliver has a great recipe for an everyday version. The addition of blueberries makes them even better. If you have them at hand.

Fluffy pancakes
Serves 4
3 large eggs
115g plain flour
1 heaped teaspoon baking powder
140ml milk
a pinch of salt

1. Separate the eggs, putting the whites into one bowl and the yolks into another.

2. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.

3. Whisk the whites with the salt until they form stiff peaks. Fold into the batter.

4. Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. The giveaway is when you start seeing the airbubbles. Fry until both sides are golden.