Colour Inspiration Breakfast Pancakes
SERVINGS: 9 LARGE PANCAKES
PREP TIME: 5 MINUTES
COOK TIME: 10 MINUTES
DIFFICULTY: EASY PEASY
YOU WILL NEED…
- 6 Large Free Range Eggs
- 230g Plain Flour
- 2 Heaped Teaspoons Baking Powder
- 280ml Milk
- 2 Pinches Salt
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 another 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 won’t cook properly throughout and will burn in places).
Don’t use butter or oil, just make sure your pan is pancake friendly so it won’t stick. After a couple of minutes if you notice little bubbles popping to the surface, it’s about time to flip the pancake. Use a plastic spatula and make sure the pancake has loosened from the pan before flipping. The pancakes should be an even golden colour. Place them in a stack on a plate then get creative with fillings and toppings!
Between each pancake is a smothering of Nutella and a handful of mini marshmallows and white chocolate chips. You can drizzle chocolate dipping sauce on top, but you can always go for chocolate sauce (the kind you squeeze on ice creams) or melt some chocolate if you have a bit more time.