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Oversized Fluffy Pancakes

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Adjust Servings:
2 cups Flour (plain)
2 tbsp Baking Powder
2 cups Milk warm
80gr Butter melted
2 Eggs (yolk) small
2 Egg (whites)
1 scoop Carte d'Or Light Vanilla Ice cream to serve
1/2 cup Brown Sugar

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Oversized Fluffy Pancakes

  • Vegetarian
  • 15 Minutes
  • Serves 4
  • Medium



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!

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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.


I then beat the egg whites using a hand mixer until fluffy and soft peaks form.


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.


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

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