• 6servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium eggs , separated

  2. 100 g self-raising flour

  3. 1/2 tsp salt

  4. 2 tsp caster sugar

  5. 150 ml skimmed milk

  6. 1 knob butter

  7. 8 rashers streaky bacon

  8. maple syrup , to serve

Instructions Jump to Ingredients ↑

  1. In a large clean bowl whisk the egg whites until stiff with the Braun whisk attachment. In another bowl mix the flour, salt and sugar together and make a hollow in the middle.

  2. Add the egg yolks and milk and blend together with the Braun steel shaft blender.

  3. With a metal spoon lightly fold in the egg whites. Melt the butter in a frying pan and then drop tablespoons of the batter in to it. You should be able to cook 3 or 4 at the same time.

  4. In a minute or two when they are puffed up and golden underneath flip them over with a palette knife or fish slice and lightly brown the other side.

  5. Keep them warm in a low oven on a plate covered with foil or a tea towel until the others are cooked. Meanwhile grill the bacon until crispy and serve with the pancakes and lots of maple syrup.


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