Pancakes for breakfast = naughty. Pancakes with chocolate, raspberries, syrup & clotted cream for breakfast = send me to hell!
This pancake recipe, from A Tale of 12 Kitchens by Jake Tilson is real easy & will yield a perfect stack of pancakes every time. Just make sure you whip those egg whites good 'n proper.
Makes about 4 pancakes
1 cup of milk
1 cup flour
pinch of salt
1 tsp Bicarbonate of soda
1 small pack of raspberries
50g dark chocolate chunks
Syrup (golden or maple)
Separate the two eggs.
Whisk the whites in a bowl until stiff peaks are formed.
In another bowl mix the flour, salt, bicarbonate of soda, egg yolks, milk & a tablespoon of melted butter, until the mixture has come together.
Fold the egg whites into the flour/milk batter.
Heat up a frying pan (medium/low) & add a teaspoon of melted butter.
Add a ladleful of the pancake bater to the pan.
Place some of the raspberries & chocolate chunks on top of the batter.
Flip the pancakes over after a minute, and continue to cook on the other side until golden brown.
Serve you pancakes stacked up drizzled with syrup & a dollop of clotted cream.