Pancakes are a super easy yet delicious breakfast. I love making them in my pyjamas on a Sunday morning. However, not all pancakes are created equal. Pancakes that are heavy and weigh me down are a no-go. I prefer a tasty and satisfying pancake, but not heavy, so that I can still go about my day without feeling sluggish. This fluffy pancake recipe does just that.
The key here is separating and beating the egg whites. When beaten enough, wazungu wa yai add fluff to the batter, usually seen more often in waffles. This step adds more work, but the results are worth it. In addition, I used whole wheat flour and all-purpose flour to make my pancakes more healthy; however, using only all-purpose flour works great too!
Like many other recipes, this one can be customized. So get creative with your mix-ins and toppings to make the pancakes truly your own! Here’s my fluffy pancake recipe; please share and check out my other recipes!
Mapishi bora ya Pancake FluffyPata Recipe
- Vikombe 1 1/2 vya unga
- Vijiko 2 vya sukari
- 1/2 kijiko cha chumvi
- Vijiko 2 vya unga wa kuoka
- 2 eggs, whites and yolks, separated
- Kikombe cha maziwa cha 1
- Vijiko 2 vya mafuta
- Optional mix-ins like chocolate and fruits
- Combine flour, sugar, baking powder, and salt in a big bowl.
- Create a well in the flour mixture and separate the eggs, placing yolks in the well inside the large bowl and whites in a medium-sized bowl off to the side.
- Add milk and oil to the well-created flour mixture. Stir to combine the wet and dry, careful not to over mix.
- Beat the egg whites in the other bowl on medium until the egg whites form fluffy white peaks. This will take a few minutes, but the effort is worth it.
- Add fluffy egg white mixture to the rest of the batter. Add any desired mix-ins, such as berries or chocolate chips. Stir until well incorporated.
- Grease a skillet pan and heat over the stove on medium-high. You may want to reduce heat to medium later, depending on your stove and the speed the pancakes are cooking at.
- Use a 1/3 or 1/4 cup to scoop the batter onto the pan. Flip pancake when multiple air bubbles appear in the batter. Let the other side cook. Remove from skillet when golden in colour. I recommend checking the first few pancakes’ middles with a fork to ensure the middle is fully cooked.
- Repeat step 7 until batter is used up. Top pancakes with desired toppings and enjoy! Store any leftovers in the fridge or freezer.