Spelt Japanese-style fluffy pancakes
Method
- 1
1. Using an electric hand whisk (or you can whisk by hand), whisk the yolks until beginning to thicken and become paler
- 2
2. Whisk in the vanilla extract and oat milk. Gently sift the spelt flour and baking powder into the yolk mixture, then gently whisk to incorporate until the mixture is smooth – try not to overwork it
- 3
3. Whisk the egg whites to soft peaks, then add the sugar a spoonful at a time. Once the sugar is incorporated, continue to whisk until you have a stiff and glossy meringue
- 4
4. Add a large spoonful of the meringue to the egg yolk mixture and fold through with a spatula or large spoon until combined (this will help lighten the mixture initially so you can incorporate the rest of the meringue very gently and maintain a light batter). Gently fold the remaining meringue through the yolk mixture in three stages until combined then transfer into a piping bag
- 5
5. Preheat a lidded non-stick frying pan on a medium heat, then reduce the heat slightly and lightly grease the surface of the pan with a little vegetable oil
- 6
6. Pipe the mixture into the pan, 2-3 pancakes at a time, being mindful to not overcrowd the pan and leaving plenty of space between each pancake. Add a few drops of water around them then cover and cook for 8-10 minutes on a low heat, gently flipping and adding more drops of water halfway through
- 7
7. Serve the pancakes in a stack with a knob of butter and a drizzle of maple syrup