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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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With the subtle warmth of spice floating up from the pan, these fluffy cakes offer some wintertime aromatherapy. It hardly needs saying, but these call for nothing less than a drizzle of your best amber maple syrup. Read more . One apology - I always hate a recipe where you have an egg yolk left over. If you choose, omit the third egg white and reduce the flour by 1/4 cup. You will, of course, sacrifice a bit of lift. Notes: • Vegetable oil can be substituted for the clarified butter. • Grated apple can be added to this batter. You may need to adjust the flour accordingly. • If looking for ease of cleanup and perfectly-portioned cakes, use a spring-loaded ice cream scoop instead of a ladle. Ingredients:
2 3/4 cups all purpose flour |
4 tablespoons golden or brown sugar |
4 teaspoons baking powder |
1 1/2 teaspoons salt |
1/4 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/8 teaspoon (a good pinch) ground cardamom |
3 egg whites |
2 egg yolks |
2 1/2 cups milk |
1 1/2 teaspoons vanilla |
6 tablespoons melted clarified butter, plus more for cooking |
Directions:
1. In a medium bowl, sift together the flour, sugar, baking powder, salt and spices. Set aside. In a small bowl beat egg whites until soft peaks form. Set aside. In a third bowl, whisk together the remaining wet ingredients to combine.
2. Add the egg yolk mixture to the dry ingredients, stirring until just dampened. Some lumps are a good thing here; you are not going for a perfectly smooth batter. Add a dollop of the egg whites to the batter and fold to lighten. Once fully incorporated, fold in the the remaining egg white. Again, I do not mix to fully combine; the batter should be striped with white and tan at this stage.
3. While the batter rests, preheat a non-stick or cast iron griddle over medium heat. Lightly brush with melted clarified butter if desired. Ladle about 1/3 cup of the batter onto the pan. Cook until the edges become dry and bubbles begin to form in the centre, about 2 minutes. Flip and cook on the other side until golden and puffed, about another 2 minutes. Remove to a platter and keep warm in a low oven if needed. Continue until all batter is used.
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