This is one of my favourite pancake recipes. These fluffy pancakes are infused with earl grey tea and perfect for afternoon tea delight, best served with a cuppa!
Make 4 standard pancakes
Ingredients you will need
120g self-rising flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp caster sugar
1 earl grey tea bag, use only the ground tea powder from it
1 large egg, separate the egg white and yolk
2 tbsp vegetable oil (+1 tsp for cooking)
Sift the flour, baking powder, tea powder and salt in a mixing bowl, give it a little stir.
Add the milk, egg yolk, oil into the flour mixture, stir well.
Beat the egg white in a separate bowl, add the caster sugar gradually and beat until it can form a peak.
Gently fold in the egg white into the batter until they are mixed evenly.
Heat a non-stick frying pan in medium heat and add 1 tsp cooking oil.
Add a ladle of batter to the pan. (It is a thick batter so you may need to use the back of the ladle to spread out the batter a bit on the pan), the batter should be at about 1cm thick.
Wait until the top of the pancake begins to bubble (may take 2-3 mins), then turn it over and cook until both side are golden.
Repeat until you used up all the batter.
Serve with strawberry, honey and icing sugar.(or any toppings you fancy!)
*A little note*
In this recipe, I beat the egg white separately then fold it in the batter as I wish to create a slightly fluffy and bouncy texture for the pancakes. This technique is widely used in making Japanese soufflé pancake though the soufflé pancake would require more egg white and less flour than this recipe, hence the heavenly fluffy texture!
You can skip that egg white whisking part and mix the whole egg directly with the other wet ingredients, then pour the wet ingredients into the dry ones. The result pancakes should be more cakey but still delicious!