Pancakes are part of our weekend ritual and help to make our weekend get off to a great start. Â I have, over the years, created a recipe that produces nice fluffy pancakes. The trick is to beat the egg whites. Â Top them off with fresh berries, pure maple syrup and cream – yum!
I use a mix of flours. Â It depends what’s in the pantry. Â I usually use one cup of wholemeal or spelt flour and one cup of white/unbleached flour. Â Of course you can use just one type of flour. Â I make my own buttermilk, which only takes a couple of minutes.
Ingredients – (makes approx 10 large pancakes)
2 cups plain flour
2 tsp cream of tartar
1 tsp Bi-carb soda
2 to 3 eggs, separated
500ml cows milk
1 lemon
1 cup cottage cheese
Zest of 1 orange, finely grated
pinch of salt
Butter or cooking spray for pan
Method –
To make buttermilk, squeeze the lemon and add the juice to the milk. Â Whisk lightly. Â Set aside. Â Into a bowl, sift flour, bi-carb and cream of tartar. Â Add egg yolks, cottage cheese, buttermilk and orange zest and stir until combined.
In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Â Gently stir egg whites into the batter until just combined.
In a pre heated pan, add butter or cooking spray and pour in desired amount of batter. Â Cook until bubbles appear. Â Flip pancake and cook until golden brown. Â Repeat until desired amount of pancakes are cooked. Â Serve with your favourite toppings.
Variation:
Omit cottage cheese and replace with 1/2 cup sour cream. Follow recipe as above. Makes for very light and smooth textured pancakes.
Enjoy!!
