Super fluffy and light this is a breakfast or brunch to die for! With only a few store cupboard ingredients you can whip up these tasty treats in a matter of minutes.
I love them with pecans and butterscotch sauce, I’m greedy like that!
feel free to have them with fresh fruit and yoghurt or traditional streaky bacon and maple syrup. The pancake possibilities are endless!
Ingredients for pancakes
250g self-raising flour
1 tsp baking powder
25g caster sugar
225ml whole milk
2 eggs separated
Ingredients for butterscotch sauce
150ml single cream
100g dark brown sugar
1 tsp vanilla paste
Method for butterscotch sauce
In a saucepan add sugar and butter and on a low heat gently cook until sugar has melted.
Bring to a boil then remove from heat, add vanilla, salt and cream.
Cook over a medium heat for a few minutes until you have a silky sauce with no sugar crystals.
The sauce keeps well in the fridge for up to a week.
Method for pancakes.
Sift the flour and baking powder and make a well adding the yolks and ½ the milk, mix well, then add the rest of the milk until you have a smooth batter.
In a separate bowl whisk up the whites to firm peaks.
Add ½ the whites to the batter and gently fold in, add the rest being careful not to knock out all the air.
Wipe a frying pan with a little oil and heat on medium.
Add a ladle of batter to the centre of the pan and watch for little bubbles and slight colouration around the edges. Then carefully flip with a pallete knife.
Cook for a couple of minutes and repeat until all the batter is used.
Serve stacked high with toasted pecans, whipped cream and lashings of naughty butterscotch sauce!
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