When we were in San Francisco last month, we stayed at the Saint Regis hotel, which was excellent. Their breakfast restaurant was very good, and the pancakes were amazing, so fluffy and light. I asked if they wouldn’t mind sending me the recipe, and they did. It was a little light on detail so it took me a couple of goes; the first time they were delicious but denser than the ones we had. The second time I tried them with 00 flour and they came out really light (I also think I overworked the batter on the first go). Using a small ladle, I got 12-14 pancakes. We drizzled on some of the maple syrup we got in Miami – seriously good stuff, wonder if they’ll send it to Australia.
5 egg whites
pinch of salt
4 egg yolks
10g vanilla extract
350g plain flour
100g caster sugar
13g baking powder
1. In a bowl, combine the flour, sugar and baking powder
2. In a separate bowl, combine egg yolks, buttermilk and vanilla. Add the dry ingredients, and gently combine with a wooden spoon, do not overwork.
3. Beat the eggwhites and salt until soft peaks form. Gently fold into the batter, again being careful not to overwork.
4. Heat a pan on low/medium heat, grease with butter, and using a ladle or desired utensil spoon on the batter. Flip once bubbles appear on the top. Serve with icing sugar, jam, maple syrup or desired flavour.