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The Bush Gourmand

Marion's Fluffy Pancakes

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Course: Breakfast
Ingredients Method

Ingredients
  

  • 30 g melted butter cooled
  • 3 eggs separated
  • 1 tsp lemon juice or 1/2 tsp tartaric or citric acid
  • 140 g self-raising flour
  • 1/2 tsp baking powder
  • 100 g full cream milk]
  • 50 g plain yoghurt

Method
 

  1. Weigh butter into a small pyrex bowl and melt in microwave. Let cool while preparing the recipe.
  2. Insert butterfly into bowl.
  3. Add egg whites and lemon juice or citric or tartaric acid to Thermomix bowl and whip 1 min/sp 3.5. Scrape down and repeat for a further 30 seconds.
  4. Remove to a small bowl. Don't wash Thermomix bowl.
  5. Add remaining ingredients, including melted butter to the Thermomix bowl and mix 20 sec/sp 3.5. Scrape down and repeat until well mixed.
  6. Place whites back into the Thermomix bowl and mix with scraper to gently incorporate. Scrape the base well to make sure all the mixture is combined.
  7. Heat pan to medium and spoon mixture in small amounts - pikelet size is best. Once bubbles appear on one side, turn over and cook for a few seconds on the other side. Remove to a plate and cover with a tea towel to keep warm.
  8. Repeat with remaining batter.
  9. Serve with butter, ricotta or cream, mixed berries and pure maple syrup.
  10. Makes around 12 small pancakes.