Ingredients
- 2 cups Flour (plain)
- 2 tbsp Baking Powder
- 2 cups Milkwarm
- 80gr Buttermelted
- 2 Eggs (yolk)small
- 2 Egg (whites)
- 1 scoop Carte d'Or Light VanillaIce cream to serve
- 1/2 cup Brown Sugar
Forget about thin, light pancakes for a second – enter oversized, fluffy and a little dramatic pancakes. This seems to be the new trend among foodies and we had to try it out. What’s better than warm pancakes? A dollop of ice cream, of course!
Steps
1 Done | I begin by whisking together the flour and baking powder in a large bowl. In another bowl, I prepare the wet ingredients by combining together the melted butter, the warm milk and the egg yolks. |
2 Done | I then beat the egg whites using a hand mixer until fluffy and soft peaks form. |
3 Done | The milk mixture is then poured into the flour mixture and stirred with rubber spatula until just combined. I then add the beaten egg whites and gently fold altogether to combine. |
4 Done | Heat a medium pan on low to medium heat. If you have these cylinders, I would suggest you used them (after buttering them well), otherwise you can simply pour 1 ½ cups of pancake batter into the pan and cook until golden brown. To check if they’re cooked through, insert a toothpick into the centre and make sure it comes out clean, after around 15 minutes. Serve the pancakes warm with a scoop of Carte D’Or Light Vanilla.
More Recipes: White Chocolate Strawberry Ice Cream Cake |
