American Pancakes

 pancakes

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

METHOD

  1. Beat yolks lightly and combine with milk and melted Q.B.B. ghee.
  2. Sift in the flour and baking powder and combine to form a thick batter.
  3. In a separate bowl, whisk the egg whites with the salt until they form stiff peaks.
  4. Gently fold the beaten egg whites into the batter.
  5. Heat a medium non-stick pan on medium heat.
  6. Dab a bit of the melted Q.B.B. ghee on folded kitchen paper and grease the frying pan.
  7. Pour a ladle full of batter (about 80 g-100 g) into the pan and spread it gently to form a thick pancake.
  8. 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.
  9. Serve with fruits of your choice and with ice cream if desired.  Alternatively just serve it with golden syrup or honey.

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