|Canadian Breakfast: Pancakes, Bacon and Maple Syrup|
These Pancakes are an absolute joy to make and eat. Again I use my Thermomix, but this recipe could easily be made in a food processor or just a mixing bowl and whisk.
I adapted the recipe from here. I use the Whey that is leftover from making Ricotta. I then freeze the rest of the whey in 350 grams lots for whipping up more delicious Pancakes.
We ate these Pancakes for Sunday Breakfast, with Bacon and maple syrup, so delicious.
By the way, if you do make the batter up the day before, it will thicken up, DO NOT be tempted to thin it down. It will lose its fluffiness if you do.
25 grams Butter
350 grams Whey or Milk
10 grams vanilla paste
60 grams white sugar
1/4 teaspoon Bicarb Soda
350 grams SR Flour
Measure 60 grams sugar in TM bowl, 3 seconds on speed 10
Add 350 grams whey/milk, 1 egg, vanilla paste, 25 grams butter, 15 seconds on speed 4
Add 1/4 teaspoon Bicarb Soda, 350 grams SR flour, 20 seconds on speed 5
|Ingredients for Lightest, Fluffiest Pancakes|
|Add sugar to Thermomix Bowl and Blitz|
|Add Whey, Egg, and Butter and Blitz|
|Whey, Eggs, Butter and Sugar after being Blitzed|
|Add SR flour and Bicarb Soda and Blitz|