It's not often I go to the extra effort needed by these pancakes (you need to whisk the egg whites to get them nice and fluffy), but when I do I remember why it's really worth the effort. These pancakes are great on a lazy Sunday morning.
- 120g plain flour
- 2 tsp baking powder
- 300ml milk
- 6 large eggs, separated
- a dash of salt
- 50g butter, melted
- 100g chocolate chips
- 150g blueberries (or other small fruit)
- Mix the flour, baking powder and milk in a large mixing bowl. To make a batter without lumps it's easiest if you add half the milk, mix it well, and then add the other half.
- Add in the egg yolks and a dash of salt and mix well.
- In a separate and very clean bowl, whisk up the egg whites until they form stiff peaks.
- Carefully fold the egg whites into the milk and flour mix. To fold egg whites in you spoon some of the whisked whites in, and then using the 'sharp' edge of a metal spoon, cut it across the whites and fold some batter from below over the egg whites. Repeat this action several times and you should slowly be mixing the egg whites into the batter.
- When all the egg whites are mixed in, heat up a heavy frying pan on a medium to high heat. Use a rolled up bit of kitchen towl dipped in the melted butter (or a brush or a teaspoon) to spread melted butter over the pan.
- Drop spoonfuls of the batter onto the hot pan (test with a little blob of batter first to check it's hot enough).
- As soon as you're dropped the batter onto the pan, drop some of the chocolate or blueberries into the top of the batter before it is cooked.
- After a few minutes run an knife under the edge of the pancakes and flip them over with a fish-slice.
- Repeat until all the batter is used up.
- While you are cooking the rest of the pancakes, keep the cooked ones wrapped up in a clean tea-towel to make sure they don't go cold.
Makes many pancakes. Easily enough for 6 to 8 people. You can half the recipe if you want less.