Fluffy Pancakes With Bacon Relish
Ingredients
GROUP A: EGG YOLKS
2 egg yolks
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp AP flour
1/2 tsp vanilla extract
1 tbsp milk
GROUP B: EGG WHITES
2 egg whites
2 tsp granulated sugar
1 tsp apple cider vinegar
GROUP C: BACON RELISH
2 tbsp maple syrup (add more if desired)
1/2 tsp minced jalapeno
1 thick strip of bacon, cooked (see below)
1 tbsp finely chopped pineapple
Method
Cook the bacon: either fry in a pan till completely crisp (and slightly charred, if you prefer it that way), or cook in the oven at 420 F for 25 minutes. Dab excess fat using paper towels and crush the strip by hand into tiny pieces.
Make the bacon relish: in a small bowl, mix all Group C ingredients and the crushed bacon.
Make pancakes: Add all Group A ingredients to a small bowl and mix well to ensure that there are no flour lumps. Set aside.
Add all Group B ingredients to a large bowl and beat to stiff peaks. Scoop out 1/3 of the beaten egg whites and add it to the bowl with the yolk mixture. Mix well to a uniform consistency. Add this mixture to the remaining egg whites and fold slowly and carefully, ensuring that the mixture does not deflate much.
Heat up a medium sized pan or skillet on low heat and brush the surface with butter. Scoop out dollops of batter, depending on the size of pancake desired. Cover with a vented lid and cook for 3 - 4 minutes, till golden-brown. Flip, cover again, and cook for 2 - 3 minutes till golden brown on the other side too.
Stack ‘em up and garnish with the bacon relish.