Jamie's American Fluffy Pancakes

• Vegetarian

• Refrigerated

  • 6 Eggs, large free range

• Baking & Spices

  • 2 Heaped tsp Baking powder
  • 230 g Plain flour
  • 2 Pinches Salt

• Dairy

  • 280 ml Milk

Found on zoella.co.uk

Description

Ingredients

• 6 Large Free Range Eggs
• 230g Plain Flour
• 2 Heaped Teaspoons Baking Powder
• 280ml Milk
• 2 Pinches Salt

Directions

• Separate the egg whites from the yolks and place in separate bowls. Whisk egg whites with salt until it has formed stiff peaks (use a hand mixer to save time and your arms). In the other bowl, add sifted flour to egg yolks, followed by baking powder and milk. Beat together until mixed well. Fold the egg white mixture into this bowl, being careful not to lose too much air so it stays fluffy and whipped. Using a ladle, spoon the mixture into a non-stick frying pan on a medium to low heat (too hot and the pancakes wont cook properly throughout and will burn in places). I dont use butter or oil, I just make sure my pan is pancake friendly so it wont stick. After a couple of minutes if you notice little bubbles popping to the surface, its about time to flip the pancake. I use a plastic spatula and make sure the pancake has loosened from the pan before flipping. The pancakes should be an even golden colour. I normally place them in a stack on a plate before getting creative with fillings and toppings!