Please note that I’ve edited this recipe slightly. The ingredients are the same, just the speed and time is a little different.
The fluffiest, lightest pancakes ever! Marion Grasby is well known for her delicious Asian inspired recipes. She never fails to please with her fabulous flavour profiles and simple yet wonderful recipes.
This one, though not her usual style, is a perfect example. I’ve converted it to the Thermomix, but kept it her recipe. These are served warm as a delicious breakfast or brunch. I make them small so they’re easy to flip. That way, I can fit 4 into my pancake pan. I add a tablespoon of sugar to the batter because we like to eat the leftovers as pikelets – spread with butter and jam.
Marion's Fluffy Pancakes
Author: The Bush Gourmand
Recipe type: Breakfast
Ingredients
- 30g melted butter, cooled
- 3 eggs, separated
- 1 tsp lemon juice or ½ tsp tartaric or citric acid
- 140g self-raising flour
- ½ tsp baking powder
- 100g full cream milk]
- 50g plain yoghurt
Method
- Weigh butter into a small pyrex bowl and melt in microwave. Let cool while preparing the recipe.
- Insert butterfly into bowl.
- 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.
- Remove to a small bowl. Don't wash Thermomix bowl.
- Add remaining ingredients, including melted butter to the Thermomix bowl and mix 20 sec/sp 3.5. Scrape down and repeat until well mixed.
- 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.
- 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.
- Repeat with remaining batter.
- Serve with butter, ricotta or cream, mixed berries and pure maple syrup.
- Makes around 12 small pancakes.
