Basic pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 cup caster sugar
- 1 1/2 cups plain flour sifted (optional)
- 1 teaspoon bicarb soda sifted with plain flour
- 2 eggs free range or organic free range eggs separated (don't chuck the whites!)
- 1 (minimum) cup milk
- Carbohydrate 47.1938500290289 g
- Cholesterol 0.61 mg
- Fat 0.5912125003728 g
- Fiber 1.21500002248477 g
- Protein 4.90012500392961 g
- Saturated Fat 0.165596250058963 g
- Serving Size 1 1 Serving (66g)
- Sodium 323.226250000761 mg
- Sugar 45.9788500065441 g
- Trans Fat 0.152350000123633 g
- Calories 216 calories
Sift flour and bicarb soda into a large bowl, once done stir in the sugar. Whisk the egg yolks and milk together in a medium bowl until combined, add to flour. Mix together flour and egg mix until well combined. Beat the egg whites in a seperate bowl until soft peaks are formed. Mix a small amount of the egg whites into the pancake mixture, and gently fold the rest into the mixture. Put a medium sized frypan on low heat, and add a dab of butter. Once butter is melted, use a ladel or a large tablespoon to dob in a large amount of mixture into the pan. Use the handle of the pan to spread the mixture evenly across the pan until a fairly even pancake is formed. Cook until underside is golden, then flip and cook other side. Repeat until the whole mix is used.
