Category
Dessert
Serves
2
Prep
20
Cook
15
Ingredients
- 1 egg yolk
- 2egg whites
- 2tbsp sugar
- 2tbsp milk
- 30g plain flour
- 1/4tsp baking powder
- double cream and fresh berries to serve
Instructions
- Whisk the egg yolk with the milk and half the sugar (1tbsp) until pale and frothy
- Sift in flour and baking powder before folding in with a large metal spoon and set aside
- In a sperate bowl whisk the egg whites until pale and thick
- Add the rest of the sugar to the egg whites and whisk until you can make stiff peaks
- Add half of the thick egg white mix to the egg yolk mix and stir in very gently before adding the rest of your egg whites and folding in
- Heat up a large non-stick frying pan with a lid and grease it very lightly. Then using a large serving spoon add a layer of batter to the pan, as you would for an American pancake or drop scone. If your pan is large enough you can do two at once
- Layer up the batter on top of each pancake in the pan allowing the surface to dry slightly before adding another layer. Each pancake will need 4 spoonfuls
- Add 2tsp water to the pan on a low heat, put the lid on and cook for 5-7 minutes until firm on the bottom
- Flip the pancakes very gently, add another tsp water to the pan and replace the lid for 4-5minutes
- Once both sides are nicely browned and the pancake wobbles slightly, transfer to a plate and garnish with cream and berries.
