Pat-a-cake

Anytime I eat pancakes I am reminded of how I used to make them (a.k.a. pat-a-cakes) as a child. I spent my childhood mimicking my mom and her dishes that I adored. Pancakes was one of them. So, on any given weekend you could find me outside, shortly after breakfast playing in the mud...making pancakes. Yes, you all know what I am talking about, you get dirt wet and create little cakes out of the mud. Even then I cared about garnishing my dishes, only instead of using blueberries or mint leaves, I used clovers and rocks. Sure I have come along way since then, but there are few things in life that I do that make me feel the excitement I felt as a little girl, cooking is one of them. Pancakes take me back to a more carefree time so I am always up for making them. This morning I tried a recipe by the Naked Chef, Jaime Oliver. I love his British take on American dishes. This pancake recipe was so good. I think that whipping the egg whites is a great way to make the pancakes fluffy. Like Jaime said, "Instead of being think and silky like French crepes they are wonderfully fluffy and thick and can be made to perfection straight away." I added a little vanilla to the  recipe.

Pancakes

Pancakes

3 large eggs

1 cup flour

1 heaping teaspoon baking powder

1/2 cup milk

1/4 teaspoon vanilla extract

Pinch salt

Separate the eggs by putting the whites in one bowl and the yolks in another. Add the flour, baking powder, milk and vanilla to the egg yolks. Mix until the batter becomes smooth and thick. Whisk the whites with the salt until they form stiff peaks. Gently fold into the batter. Heat a non-stick pan on medium heat. Spray the pan with a non-stick spray. Heat the pan to medium heat. I used a griddle set to 375 degrees. Pour desired amount of batter into the pan and fry for a couple of minutes or until golden brown and firm. If you choose to add a topping, do so at this point, then flip the pancake over. Continue to fry until both sides are golden brown. Serve to your liking.