Fluffy American Style Pancakes

  

 





So after the roulade being such a hit I wondered if I could use the same method to create fluffy pancakes, because the oat ones just do not do it for me. After a few tweaks and attempts I got the most perfect fluffy American style pancake that are only half a Syn for 3. I have experimented by adding a few different ingredients to create, red velvet, plain, and my latest pumpkin spice flavour. I am pretty sure I will be conjuring some more up soon! so keep an eye out for pancake topping inspo!!

This recipe is for the plain ones, this means you can add whatever flavors you like.

Ingredients 

4 large Eggs 

2 x Tsp of baking powder (1 syns)

1 tsp vanilla essence

Half a tub of plain quark

2 tbsp of sweetener  

Frylight to grease

Top with 

Chocolate sauce/ maple syrup/nuts/fruit/nutella whatever you like

Method

1. Preheat oven to 170 degrees c and spray a shallow baking tray with frylight (I use one 30cm x 20cm and this makes 6 pancakes)
2. Separate the eggs into yolks and whites and put into separate bowls 
3. Add the quark, the sweetener, vanilla essence & baking powder to the yolks and mix till combined 
4. Whisk the egg whites until they become stiff then fold them into the egg yolk mixture (the more you whisk the better the pancake - plus its good body magic)
5. Pour the mixture into the baking tray and bake for about 20 mins or until it’s a golden brown in colour and looks like a sponge type cake ( if its not baked enough then it will be very egg like, YUK)
6. Remove from the oven and place on a cooling rack and allow to cool
7. Once cooled using a round cutter cut 6-8 circles from the cake to create little pancakes 
8. Stack them up with your favorite topping!