The recipe for these pancakes is one I have used for almost ten years and it tastes just as good as the first time. It is easy to make and can be varied with accessories according to what you like. Strawberries, raspberries, blueberries, chocolate syrup, apple syrup, maybe shredded chocolate if you really want. I usually make it with corn and bacon.
FLUFFY AMERICAN PANCAKES
200 G CUBED BACON
½ TSP. SALT
125 G FLOUR
1½ DL MILK
1½ TSP. BAKING POWDER
150 G CORN
Start by roasting the bacon cubes on a frying pan and let them drip off on a piece of paper towel, while the batter is made.
Divide the eggs in whites and yolks.
Whisk the egg whites to stiff peaks with the salt.
Stir the flour into the yolk together with milk and baking powder for a runny batter, as lump-free as possible.
Carefully fold the whipped egg whites into the batter, so that the air is not knocked out.
Put a dollop of butter on the pan and with a large sauce spoon pour a spoonful of batter onto the pan.
Cook at medium-low heat until bubbles start to appear on the surface of the pancake.
Then you can add a bit of the bacon (or whatever you think is going on: blueberries, corn or something else) on each pancake and flip them over, and let them bake on the other side until golden brown.
Serve with maple syrup, butter dish and corn.