Bill Granger's Fluffy Pancakes

I just followed this popular recipe from Bill, it works really well.

Recipe By: KMR-type-B (https://cookbuzz.com/kitchen/47)
Serves 2 Prep: 70 min Cook: 5 min

Ingredients

Eggs 3
Milk 100ml
Ricotta or cottage cheese 200g
Flour 130g
Baking powder 1 tbsp
Salt a pinch
Maple syrup as you like
Butter 4-5g

Method

1
Separate the egg yolks and whites. Add the ricotta cheese and milk into the yolks and mix well.
2
Sift the flour into the bowl and add the baking powder and salt. Mix lightly.
3
Whisk the egg whites with a blender to form firm peaks (turn the bowl upside down to check!).
4
Add 1/3 of the egg whites into the other bowl and mix lightly, then add the remaining egg whites and mix again. Keep in the fridge for 1 hour.
5
Put the butter in a frying pan and scoop the mixture into the pan. Keep dropping more on top to get thicker pancakes.
6
Cook for 3 minutes on the first side, then for 2 minutes on the other side on medium heat. Don't use a lid. Transfer to a serving dish and top with butter and pour over the maple syrup lavishly. Sprinkle with icing sugar, then serve.

Tips & Note

Be sure to sift the flour in and don't over mix. This keeps the pancakes light, airy and fluffy. Even if you see lumps of flour, leave them!

Bill Granger's Fluffy Pancakes

I just followed this popular recipe from Bill, it works really well.

Recipe By: KMR-type-B (https://cookbuzz.com/kitchen/47)

Serves 2

Prep: 70 min

Cook: 5 min

Ingredients

Eggs 3
Milk 100ml
Ricotta or cottage cheese 200g
Flour 130g
Baking powder 1 tbsp
Salt a pinch
Maple syrup as you like
Butter 4-5g

Bill Granger's Fluffy Pancakes

Recipe ID :220 Posted on 10 APR 2015

Serves 2

Prep 70min
Cook 5min
views 864
printed 124

saved 4

I just followed this popular recipe from Bill, it works really well.

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Ingredients

Print Ingredients Email Ingredients
3
100ml
200g
130g
1 tbsp
a pinch
as you like
4-5g

Method

Prep
1h10min
Cook
5min
1
Separate the egg yolks and whites. Add the ricotta cheese and milk into the yolks and mix well.
2
Sift the flour into the bowl and add the baking powder and salt. Mix lightly.
3
Whisk the egg whites with a blender to form firm peaks (turn the bowl upside down to check!).
4
Add 1/3 of the egg whites into the other bowl and mix lightly, then add the remaining egg whites and mix again. Keep in the fridge for 1 hour.
5
Put the butter in a frying pan and scoop the mixture into the pan. Keep dropping more on top to get thicker pancakes.
6
Cook for 3 minutes on the first side, then for 2 minutes on the other side on medium heat. Don't use a lid. Transfer to a serving dish and top with butter and pour over the maple syrup lavishly. Sprinkle with icing sugar, then serve.

Tips & Note

Be sure to sift the flour in and don't over mix. This keeps the pancakes light, airy and fluffy. Even if you see lumps of flour, leave them!

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