Though I love thosai (Indian pancake) and crepes (French pancakes), occasionally I like to indulge by making myself some American pancakes. I like the thickness and sponginess of the American pancakes. I will make a few and stack them up, lining with non-stick paper in between each and then place all the pancakes in a plastic bag and freeze it. It keeps well for 2-3 months if it is air tight. My preferred way of eating these pancakes – place a small cube of butter over it when it is still warm and drizzle with maple syrup. Hmmmmmm………yum!
3 egg yolks
100 g milk
30 g melted Q.B.B. ghee
130 g self-raising flour
3 g baking powder
1/4 teaspoon fine salt
3 egg whites
Q.B.B. ghee for greasing the frying pan
- Beat yolks lightly and combine with milk and melted Q.B.B. ghee.
- Sift in the flour and baking powder and combine to form a thick batter.
- In a separate bowl, whisk the egg whites with the salt until they form stiff peaks.
- Gently fold the beaten egg whites into the batter.
- Heat a medium non-stick pan on medium heat.
- Dab a bit of the melted Q.B.B. ghee on folded kitchen paper and grease the frying pan.
- Pour a ladle full of batter (about 80 g-100 g) into the pan and spread it gently to form a thick pancake.
- Fry for 2-3 minutes and when it starts blistering and bubbling or turn golden brown on the underside, flip it with a spatula to cook it completely. It should be golden brown on both sides.
- Serve with fruits of your choice and with ice cream if desired. Alternatively just serve it with golden syrup or honey.