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The only way to describe this pancake is one of a fluffiness and one of being way too easy to devour ;0) The secret ingredient is the yogurt and folding in the egg whites. This is the best outcome I've realized from a pancake ever.
For a dedicated post...refer here:
http://www.foodessa.com/2010/02/recipe-yogu-pancake-fluffs-for-brunch.html
Ingredients
- . > (American / Metric measures) <
- . 2 large eggs, separated
- . 1/8 cup (26g) granulated sugar
- . 1/4 cup (38g) unbleached, all-purpose flour
- . 1/4 tsp. (1.25ml) baking powder
- . 1/4 cup (50ml) plain Yogurt (2% fat+)
- . 1/2 tsp. (2.5ml) pure Vanilla extract
- . a little vegetable oil to lightly grease your frying pan
Directions
- . In a small-medium bowl...with a hand whisk or an electric beater...beat the egg whites until they have a light 'mousse' appearance. Add the sugar as you keep beating to a firmer 'peak' consistency. Set aside.
- . In another small-medium bowl...with the same whisk (no need to rinse)...beat the egg yolks, yogurt and vanilla together. Continue beating as you add in the flour and baking powder until well blended. Afterwards, fold in the yogurt mix into the beaten egg whites. Blend well. Set aside.
- . In a large frying pan, lightly oil the surface and heat on a lightly lower-medium strength.
- . When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake. I use a small ladle. The pan should fit about 4 pancakes at the time. With the back of the ladle, very lightly swirl the batter to spread a little better.
- . When bubbles appear on the surface and the edges lightly turn golden, very gently flip each pancake and continue cooking for about 2 more minutes.
- . Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.
- . Top the pancakes with Maple syrup as well as some of your favourite fruits and roasted nuts. Enjoy.
- . Enjoy Claudia's flavourful wishes...Foodessa.com
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