Sift flour and bicarb soda into a large bowl, once done stir in the sugar.
Whisk the egg yolks and milk together in a medium bowl until combined, add to flour.
Mix together flour and egg mix until well combined.
Beat the egg whites in a seperate bowl until soft peaks are formed.
Mix a small amount of the egg whites into the pancake mixture, and gently fold the rest into the mixture.
Put a medium sized frypan on low heat, and add a dab of butter.
Once butter is melted, use a ladel or a large tablespoon to dob in a large amount of mixture into the pan.
Use the handle of the pan to spread the mixture evenly across the pan until a fairly even pancake is formed.
Cook until underside is golden, then flip and cook other side.
Repeat until the whole mix is used.
I recommend an electric whisk for beating the egg whites, otherwise you will be there forever, and may end up beating out the air out of the whites anyway!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.6mg||0 %|
|Sodium 323.2mg||11 %|
|Potassium 59.8mg||2 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 46g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 216
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