One good deed deserves another, so I made a batch of American Pancakes with Maple Syrup - I had planned to top it with Pancetta but couldn't find it in the fridge, so made an emergency rasher substitution.
This recipe looks complicated but it's actually rather easy - it reminded me a bit of the souffle omelette we were taught how to make in Home Economics class in school. You need a bowl & a measuring jug, an electric whisk (saves on elbow grease) and a frying pan. Simples.
American Pancakes with Maple Syrup
175g Plain Flour
1 tsp Baking Powder
25g Caster Sugar
1/2 tsp Salt
2 Eggs, separated
In a large bowl, mix the flour, baking powder, sugar & salt.
That's OPI My Private Jet on the nails
Add the egg yolks & milk and whisk until well combined & all lumps have vanished.
Now whisk the egg whites until they reach the soft peak stage & fold into the batter.
Heat the pan, add the butter & drop ladlefuls of the batter into the pan, flattening out slightly (they cook better this way)
Once you see bubbles appear on the top, flip the pancake & cook for a further 2-3 minutes.
Repeat until you've used all of the batter. Keep the cooked pancakes in a warm oven until needed.
Serve with lots of maple syrup & some pancetta, or bacon...