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Ingredients
- 1/2 cup Medium EVOO or Butter EVOO
- 2 tbsp Bourbon Maple Dark Balsamic Vinegar
- 1/2 cup plain flour
- 5 oz whole milk
- toasted hazelnuts crushed up to crumbs
- 1 tsp dried cinnamon powder
- sea salt
- slice of crispy bacon (optional)
- fried egg (optional)
Ingredients
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Instructions
- Separate the eggs, put the whites into one bowl and the yolks in another.
- Add the flour, milk and baking powder to the yolks and mix to a thick and smooth batter.
- Whisk the whites with one pinch of sea salt until they form stiff mountainous-peaks, then, ever so gently, fold into the batter. Set to one side.
- Heat the EVOO in a frying-pan over medium heat until thoroughly hot. Spoon some of the batter into the pan - evenly spaced - and cook for a couple of minutes, or until the pancakes start to look golden and firm.
- At this point, loosen the pancakes carefully with a spatula and flip the pancakes over. Continue frying until both sides are golden. Tip: Typically, this happens when you start to see bubbles appear in the batter on top of the pancake.
- These pancakes are fine made either large or small, depending on your preference. Serve them with a drizzle of Bourbon Maple Balsamic, or even top them with something more savory such as a slice of crispy bacon and/or a fried egg. The sky’s the limit!
- Drizzle with the rest of the EVOO to serve and a sprinkle of sea salt. Crumble on the hazelnuts and a shake of the cinnamon powder.