Fluffiest ever pancakes
These are the fluffiest pancakes you can make without specialist kit, combining the triumverate of fluffiness – bicarb activated by tangy kefir and given an extra boost by whisked egg whites. Whether you serve them with berries and yoghurt or bacon and maple syrup, they make a perfect brunch to share.
If you don't have the time or inclination to separate your eggs and whisk the whites, try our classic American pancake recipe.
Ingredients
- 200g/7oz plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 1 tbsp caster sugar
- 2 large free-range eggs, separated
- 100ml/3½fl oz full-fat milk
- 150ml/5fl oz kefir (or yoghurt or buttermilk)
- 25g/1oz unsalted butter, melted (or vegetable oil)
Method
Mix the flour, baking powder, bicarbonate of soda, salt and sugar together in a bowl. Add the egg yolks and a splash of milk and stir until it forms a thick paste. Add the rest of the milk and kefir and mix well.
Whisk the egg whites in a separate bowl to stiff peaks. Fold them carefully into the batter.
Heat a non-stick frying pan (or ideally a cast iron frying pan) over a medium heat and add 1 tablespoon melted butter. Brush the butter around the base of the pan and pour any excess into a small bowl.
Pour in rounds of the batter that are around 9cm/3½in wide. Cook the pancakes on the first side for about 2 minutes until a few tiny bubbles start to appear on the surface and the edges look a little set.
Flip the pancakes really gently and cook for a further minute or so, until nice and golden on both sides.
Repeat with the remaining batter. Keep warm or serve immediately.
Recipe Tips
The trick to light and fluffy pancakes is not to overmix the batter, which will activate the gluten in the batter and make them heavy and a little rubbery. A few pockets of flour won't be noticeable.
You'll need to cook the pancakes quite quickly after mixing everything together, so don't hang about. Just spoon them gently into the pan so as not to knock out any air.
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