ohhh pancakes. Who doesn't like a cup of hot tea or cold juice with freshly made fluffy yummy pancakes?
I have some recipes of this handy dish like these wholemeal chocolate pancakes but I've been looking for a lighter version of traditional pancakes.
One day I was thinking about them and ALAS! just scanning through the magazine I came across this simple, light and yummy recipe.
I went to the kitchen and tried them right away. They turned out fluffy, soft, not too sweet and light. Now this recipe is a keeper and I use it quite often.
Without any further words here is the recipe.
Ingredients:
125g self-raising flour
2tsp fine sugar
1/2tsp baking powder
a pinch of salt
1 egg, separated
150ml milk, preferably low-fat
1tsp vanilla extract
50-100g blueberries or raspberries
oil or oil spray for frying
Preparation:
I have some recipes of this handy dish like these wholemeal chocolate pancakes but I've been looking for a lighter version of traditional pancakes.
One day I was thinking about them and ALAS! just scanning through the magazine I came across this simple, light and yummy recipe.
I went to the kitchen and tried them right away. They turned out fluffy, soft, not too sweet and light. Now this recipe is a keeper and I use it quite often.
Without any further words here is the recipe.
Ingredients:
125g self-raising flour
2tsp fine sugar
1/2tsp baking powder
a pinch of salt
1 egg, separated
150ml milk, preferably low-fat
1tsp vanilla extract
50-100g blueberries or raspberries
oil or oil spray for frying
Preparation:
- Place flour, sugar, baking powder and salt into a mixing bowl. Stir a couple of times.
- Combine the egg yolk with milk and vanilla, whisk into the dry ingredients until smooth batter is formed. In a separate small bowl whisk the white until foamy. Carefully fold in the white into the batter.
- You can cook them as they are for plain pancakes or fold in berries for flavoured ones. I find adding berries directly to the batter more comfortable and easier to use, besides they don't stick out too much that lets the pancakes brown more evenly on the second side. I also found using thawed raspberries easier.
- Heat a nonstick flat pan. Spray with oil or just pour a little bit of oil and let it spread over the pan. Put a spoonful of the batter into the pan making sure there are 2-3 berries per pancake. Once you see bubbles forming and the edges are slightly dry, flip the pancake and cook on the other side.
- Transfer to a plate. If you'd like the top crust stay crispy and firm place them in one layer. I prefer pancakes with some light marmalade, jam or sour cream. And of course maple syrup is always an option.
Enjoy!!!
While I was taking pictures of pancakes looking for a perfect one I noticed my little helper snatching a pancake away.
They were really good.
P.S. Recently my dear sister-in-law while visiting gave me such a lovely idea to try adding some chopped nuts in batter before making these yummy pancakes. I tried and it was delicious. From now on part of my little goodies are always with nuts.
Another great idea is to finely chop some chocolate (preferably dark one) and add to the batter before frying pancakes. It's a delicious yet simple way to have your pancakes.
That's all for now...
take care there.
