Soft, Fluffy Cinnamon Pancakes
from Emily (who loves food)
The fluffiness of these pancakes rivals the softest cloud.
Biting into one of these is like biting into a breakfast heaven of soft cinnamon.
These pancakes only take a fraction more work than regular ones (as in, you need a separate bowl to whip your egg whites into submission) but are more than twice as good as your old regular stock.
With a drizzle with maple syrup, a dusting of cinnamon with some fresh slices banana or berries on the side and I had a breakfast made by angels – well, actually made by me. But these were enough to make anyone feel angelic.
Another product of my adventure to the Auckland Food Show was ‘Low GI sugar’ that came in a goodie bag I got for subscribing to the Healthy Food Guide. It’s the texture of cane sugar, in small golden crystals, and in an attempt to give my pancakes a dash more nutritional merit, I dubbed it in. I didn’t notice any adverse effects, and hopefully they’ll keep me going further into the morning.
Soft, Fluffy Cinnamon Pancakes – Makes about 10 pancakes
Prep time: 15mins Cook time: 15mins
- 1 1/4 cups standard flour
- 3 tbs Sugar (I used Low GI cane sugar)
- 1 tsp baking soda
- pinch of salt
- 1 tsp ground cinnamon
- 1 1/4 cup low-fat milk
- 1/4 cup low-fat sour cream/greek yogurt
- 2 tbs low-fat spread, melted
- 2 eggs, separated, plus one extra egg white
- 1/2 tsp vanilla essence
- cooking spray
Combine the milk and sour cream/yogurt in a medium bowl, whisking out the big lumps. Whisk in the egg yolks, melted spread and vanilla.
Sift the dry ingredients (flour, sugar, soda, salt and cinnamon) over the wet ingredients, and stir until just combined – batter should still be a wee bit lumpy.
In a clean mixing bowl, beat the three egg whites with an electric mixer until soft peaks form. Gently fold the egg whites into the batter mixture – be careful not to overmix – it should be fluffy and airy, with a few streaks of white still visible.
Spray a non-stick frypan/skillet with cooking spray over a medium heat, and ladle about 1/4 of a cup of the batter in. Cook until the bottoms are golden (for me, it was about 1 min – when bubbles are popping in the centre of the pancake, it’s time to flip!) cook the other side for roughly half the time of the first, or until golden.