I love breakfast! It is by far my most favourite meal of the day, so much so that I love having breakfast for dinner, I know weird! but its holidays- who wakes up early on holidays 😛 Anyways I love this recipe for pancakes if you do it right its got just the right thickness, and the perfect height. However if you’re like me and forget to bring a frying pan back with you to your home, you’ll end up with the pancakes in the photo! I better explain, I rent a place in Perth for uni- and so I brought all my cooking stuff up there to use. It’s break now so I’m back in the country sans the majority of my cooking gear, so instead of pancakes in a frying pan, I used a wok!
Also I’ve got to add, I suck at driving, I’ve got two weeks to learn how to drive a manual before my test, and seriously why do we need to learn how to park, I figure I’ll just keep on going and never stop! Plus what is with the big seats, I’m short, but like average short not dwarfism short, regardless no matter how close I put the chair I still have to stretch to get the clutch in the whole way, I feel like I need wooden blocks on the end of my shoes so I can reach the clutch! Anyway enough of my ranting, try making these pancakes they are the greatest comfort food for a frustrating day, and don’t forget the mmm when you eat!
Cooking time: 30 mins
Makes: 5 pancakes
- 1 cups plain flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg yolks
- 1 egg whites
- 1 cups milk
- 1.5 teaspoons vanilla extract
- 1/8 cup olive oil
- 1/2 teaspoon lemon zest
- Combine flour, sugar, baking powder and salt in a bowl
- In another bowl whisk together the egg yolks, oil, lemon zest, vanilla, and milk
- in another bowl whisk the egg white till foamy (but not to the point where soft peaks form) then fold into the e.g. yolk mixture
- Whisk the wet mixture into the dry mixture quickly until just combined.
- add oil to a frying pan (just enough that it coats but doesn’t run) and when hot spoon around 1/4 of a cup of the batter (usually one scoop) into the pan. Flip when ready (usually 20- 30 seconds depending on how hot the pan is) and then serve with butter and maple syrup