Fluffy Fruit Pancakes
American-style pancakes make a lovely treat for breakfast but can be time-consuming to prepare. For this recipe, I make four large pancakes rather than 12 small ones and serve them topped with lots of berries and a dribble of maple syrup.
- 175 g self-raising flour
- ½ tsp baking powder
- 275 ml semi-skimmed milk
- 1 eating apple (around 140g), peeled, cored and coarsely grated
- 2 large egg whites
- 1 tbsp caster sugar
- oil , for spraying or brushing
- 250 g mixed fresh or frozen and thawed berries
- 2 tbsp maple syrup or clear honey
- Sift the flour and baking powder into a large bowl. Stir the milk slowly and gradually into the flour mixture, then beat hard with a metal whisk to get rid of any lumps. Stir the grated apple into the batter.
- Whisk the egg whites in a separate bowl until stiff but not dry. Whisk in the caster sugar. Fold a quarter of the whisked egg whites into the pancake batter with a large, metal spoon until evenly combined, then very gently fold in the rest. You want to try and keep as much air in the pancakes as possible, so they are light and fluffy when you cook them.
- Spray or brush a medium non-stick frying pan with a little oil and place over a medium-high heat. Ladle a quarter of the mixture into the frying pan.
- Cook the pancake for 2 ½ minutes on one side, or until the surface looks almost dry and you can see small air bubbles rising to the surface. Flip the pancake over and cook on the other side for a further 2 ½ minutes until puffed up and lightly browned.
- Transfer to a plate and keep warm. Cook the three remaining pancakes in exactly the same way. Serve the hot pancakes topped with plenty of fresh fruit and dribble with maple syrup or honey.