Is there any better way to kick
off the Mother’s Day celebrations this Sunday, than making your mum breakfast
in bed? Unfortunately, I won’t personally be making these for my mum for breaky
this Mother’s day, however if my sister is reading this, she may take the hint.
Make these deliciously light and fluffy pancakes for your Mum, and you’ll be in
the good books for at least the next year.
This is by far the best pancake
recipe I have ever used. Up until recently, I have always made the crepe style
pancakes as I find that thick pancakes can be a bit doughy. This recipe,
however, produces a delicious light and fluffy pancake and I haven’t made
crepes since!
Pancakes
Makes approximately 15
2 cups self-raising flour
1 /4 teaspoon salt
1/3 cup caster sugar
2 cups milk
2 eggs, separated
30g butter, melted
1 teaspoon vanilla essence
Sift flour, sugar and salt together into large bowl
In a jug, whisk together milk, egg yolks and vanilla
Whisk gradually into flour mixture
Fold in the melted butter
Using electric mixer, beat the egg whites until soft peaks form
Gently fold the egg whites into batter mixture
Pour 1 /4 cup of batter at a time into a lightly greased frying pan over medium heat.
Once bubbles form, turn pancake over to brown other side.
Serve with fresh berries, maple syrup and ice-cream.
