Gourmet Traveller’s fluffy pancakes recipe
Rise to the occasion with this essential guide to making fluffy pancakes! Inspired by the American South, this recipe is courtesy of Casey Wall of Melbourne’s Bar Liberty and Capitano.
• A French balloon whisk will help aerate the eggwhites quickly and with minimal effort for extra fluffy pancakes.
• A cast-iron frying pan gives a sound result, but they do require maintenance. A non-stick frying pan gives great results without the fuss.
300gm (2 cups) plain flour
10gm baking powder
85gm caster sugar
5gm fine salt
3 large eggs, separated
85gm melted butter
375 ml (1½ cups) buttermilk
1 Sift plain flour, baking powder, caster sugar and fine salt into a large bowl.
2 Whisk egg yolks, melted butter and buttermilk in a separate bowl until smooth.
3 In a clean, dry bowl, whisk egg whites until about medium-stiff peaks, being careful not to over-whip.
4 Gently mix yolk mixture into dry ingredients until they just come together – small lumps are totally fine, even encouraged. You want as little agitation as possible to keep them light and fluffy.
5 Fold in egg whites with a spatula, being careful not to deflate the whites. Once the batter has just come together, stop mixing.
6 Heat a cast-iron skillet or a non-stick frying pan over medium-low heat and add as much butter as you like to the pan, the more the better; they’re pancakes, not muesli – treat yourself.
Add a few ladles of batter to create rounds and let the batter fry in the pan until a lot of bubbles come to the surface (2-3 minutes). Flip, and cook until set on the bottom (2-3 minutes). The more butter you use (well, to a point), the crisper your pancakes will be.
7 Serve warm with whatever toppings take your fancy. Perhaps try freshly sliced banana, roasted pecans and maple syrup. Fruit and crème fraîche is another tasty alternative!
Recipe and image: Gourmet Traveller magazine
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