Jay and I made these pancakes on Labor Day (luckily they weren't too labor intensive)
Makes about 36 pancakes:
Ingredients:
1 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 cup granulated sugar
4 large eggs
2 cups milk
1 tsp almond extract
2 large egg whites
vegetable oil for frying
-Mix together the flour, baking soda, salt and cinnamon. Stir in the granulated sugar, reserving 1 tbsp for later.
-Whisk the 4 egg yolks in a medium bowl until thickened, then gradually whisk in the milk and almond extract.
-Make a well in the dry ingredients. Slowly pour in the egg yolk mixture whisking constantly until batter is smooth.
-Put the 6 egg whites in a clean bow and whisk to soft peaks, adding the reserving sugar halfway through. Fold into the batter.
-Set a large, non-stick skillet over medium heat. Splash a little oil to cover the bottom of the pan and heat until hot. Spoon the batter into the pan to make four pancakes. Cook for 2-2 1/2 minutes until the underside is golden brown, then turn the pancakes over and cook for 1 1/2-2 minutes longer to lightly brown the other side.
Serve the pancakes immediately with butter and syrup. Enjoy!
From the book Cook the perfect...... by Marcus Wareing
Makes about 36 pancakes:
Ingredients:
1 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 cup granulated sugar
4 large eggs
2 cups milk
1 tsp almond extract
2 large egg whites
vegetable oil for frying
-Mix together the flour, baking soda, salt and cinnamon. Stir in the granulated sugar, reserving 1 tbsp for later.
-Whisk the 4 egg yolks in a medium bowl until thickened, then gradually whisk in the milk and almond extract.
-Make a well in the dry ingredients. Slowly pour in the egg yolk mixture whisking constantly until batter is smooth.
-Put the 6 egg whites in a clean bow and whisk to soft peaks, adding the reserving sugar halfway through. Fold into the batter.
-Set a large, non-stick skillet over medium heat. Splash a little oil to cover the bottom of the pan and heat until hot. Spoon the batter into the pan to make four pancakes. Cook for 2-2 1/2 minutes until the underside is golden brown, then turn the pancakes over and cook for 1 1/2-2 minutes longer to lightly brown the other side.
Serve the pancakes immediately with butter and syrup. Enjoy!
From the book Cook the perfect...... by Marcus Wareing
3 comments:
those sound really good, I bet the almond makes them delicious! thanks for sharing.
I would use a little less almond next time, but besides that very good. Thanks, Sarah!
Glad you liked them! :-)
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