Winner of The Great British Bake-Off 2011 Jo Wheatley demonstrates how to cook the perfect American pancakes.
When I was a little girl we went on holiday to Florida and I had these incredibly fluffy pancakes. They stayed in my mind and so did the diner in which I had them, another foodie memory! Serve them with a juicy blueberry sauce - I promise you won't be disappointed. The recipe is taken from her book 'A Passion for Baking' (publ. Constable).
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- 3 large eggs, separated
- 1 mug of self-raising flour
- 1 mug of full-fat milk
- a knob of unsalted butter, melted
- a pinch of salt
- sunflower oil for cooking the pancakes
- unsalted butter for cooking the pancakes
Whisk the egg whites in a clean, dry bowl until just stiff
In another bowl mix together the flour, milk, egg yolks, melted butter and a pinch of salt.
Using a large metal spoon, fold the egg whites into the flour mixture, one third at a time
Heat a tablespoon of oil and a little butter in a large non-stick frying pan over a medium heat; the butter gives the cooked pancakes a lovely nutty flavour
Ladle 2-3 spoonfuls of batter into the pan, making 2-3 little pancakes (the batter will seem really thick, but this is how it should be)
Cook the pancakes for about 40 seconds, until the underside is golden and the little bubbles stop appearing on the top of the pancakes. Flip them over and cook the other side until golden brown and the pancakes have risen to about 1cm
Remove from the pan and keep warm while you continue to cook more
Blueberry and Orange Sauce
Tip a punnet of blueberries into a saucepan, add the grated zest and juice of 1 orange and a small cup of sugar.
Bring to the boil, turn down the heat to a gentle simmer and continue to cook until all of the blueberries have burst.
Spoon into a jug and serve with pancakes.
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