The sweet aroma of pancakes and coffee fills the kitchen, Ella Fitzgerald ballads echo throughout the space as the morning sun seeps through the windows. You’re still in your pajamas and not yet worried about the week ahead; it’s the perfect Sunday.
Pacific Institute of Culinary Arts’ chef-instructor Ben Kiely has shared his favourite fluffy pancake recipe with us to help achieve this ultimate weekend bliss. Perfect to make with your significant other or the kids, this recipe can be easily doubled—because who doesn’t love stacks of pancakes?
2 large eggs, separated
2 tablespoons golden caster sugar
1 teaspoon vanilla extract
2 tablespoons milk
2 tablespoons self-rising flour
1 teaspoon vegetable oil
For toppings: Butter, icing sugar, maple syrup, blueberry compote, Chantilly cream, whipped cream, sprinkles, fresh berries.
Whisk the egg whites in a clean bowl with 1 tablespoon sugar using an electric whisk or a stand mixer to form stiff peaks.
Beat the egg yolks, 1 tablespoon sugar and vanilla together in a separate bowl until pale and foamy, and a ribbon trail is left on the surface when the beaters are removed. Gently fold in the milk and flour until just incorporated.
Fold the egg whites into the egg yolk mixture and gently turn the batter over to mix, using the side of a metal spoon or spatula to keep all the air in the mixture.
Working quickly, heat a large non-stick frying pan with a lid over a very low heat. Drizzle a little oil into the pan, then wipe it with a piece of kitchen paper – you only want a small film on the base of the pan.
Make three tall pancakes by piling three spoonful’s of the batter into the pan, using about two thirds of the mixture. Keep them piled quite high, don’t tip the pan or spread them out like you would normally with pancakes. Cover with a lid and cook for 2-4 mins, the steam will help them set.
Remove the lid and add another dollop of batter to each pancake, this will create the classic height and thickness. Return the lid and cook for another 4-6 mins until the top feels slightly set.
Very gently, and carefully, turn the pancakes over in the pan with a slotted (fish spatula) or regular spatula. The bases should be a light golden brown. Add the lid back on and cook for another 4-6 mins until both sides are golden brown. Pancakes should have a slight wobble, but not collapsing or sticky. Serve with a pat of butter, a dusting of icing sugar, a little maple syrup or any of your favourite toppings!