Getting a little more fibre into your favourite dishes is easier thanks to ingredients like brown self-raising flour. I keep these pancakes light and fluffy by making quite a loose batter with whipped egg whites. The thousands of bubbles inside the egg whites are the magic ingredient so it’s worth doing that step. Adding maple syrup (or golden syrup) to the batter rather than sugar adds flavour and lightness to the batter.
Makes 8-10 Pancakes
180g brown self-raising flour
2 tsp baking powder
1/2 tsp salt
3 large eggs
2 tbsp maple syrup
1 tbsp Greek or plain yoghurt
butter for frying
- Separate the egg yolks from the whites then whisk the egg yolks into a liquid. Put a pinch of salt into the bowl with the egg whites and whisk until the whites make foamy peaks.
- Put the flour into a bowl with the baking soda and salt then add the egg yolks, yoghurt and maple syrup and stir. Gradually add the milk and whisk to loosen.
- Add the egg whites to the mixture and gently whisk to create a smooth batter.
- Put a small knob of butter into a medium non-stick pan over a medium heat (I get two pans going at once to speed things up). Once the pan is hot use a 1/4 cup measure to pour the batter into the centre of the pan. Cook until bubbles start to appear on the top then flip the pancake over and cook for another 30-60 seconds.
- Keep an eye on the heat as the pans will get hotter and hotter so you may need to turn down the heat after 3 or 4 pancakes.