Pairs well with Yeast-Free Pancakes
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Yeast-Free Pancakes
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Fluffy pancakes made without yeast, perfect for breakfast or a sweet snack.
00:10:00 total
Serves 4
easy
Breakfast
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Ingredients
- milk - 200 g (measure 200 grams)
- all-purpose flour - 125 g (measure 125 grams)
- eggs - 110 g (about 2 medium eggs (approx. 110 grams))
- butter - 30 g (melted, measure 30 grams)
- baking soda - watch the video to see (a pinch)
- salt - watch the video to see (a pinch)
- maple syrup - watch the video to see (to taste)
- raspberries - watch the video to see (to taste)
- blackberries - watch the video to see (to taste)
- blueberries - watch the video to see (to taste)
- mint - watch the video to see (to taste)
Instructions
- Separate Egg Whites: Separate the egg whites from the yolks, ensuring no yolk gets into the whites.
- Whip Egg Whites: Add a pinch of salt to the egg whites and whip them with an electric whisk until stiff peaks form.
- Prepare Batter: In another bowl, mix the egg yolks with melted butter and milk. Then add flour and a pinch of baking soda, mixing until combined.
- Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture using a spatula.
- Cook Pancakes: Heat a knob of butter in a pan and pour in the batter. Cook until bubbles form, then flip and cook the other side.
- Serve: Plate the pancakes, stack them, and garnish with red fruits, mint, and maple syrup.
