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Pancakes (Cake Bread)

Recipe by Philippe Etchebest

Light and airy pancakes, inspired by Anglo‑Saxon traditions, perfect for breakfast or a snack. The batter rests for 30 minutes, the egg whites are beaten to stiff peaks for an airy texture, and everything is cooked over medium heat to achieve a beautiful golden color. Served with maple syrup or apricot jam, they are enjoyed warm, with buttered fingers.

EasyAmericanServes 3

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Source Video
52m
Prep
8m
Cook
10m
Cleanup
1h 10m
Total

Cost Breakdown

$2.97
Total cost
$0.99
Per serving

Critical Success Points

  • Whip egg whites to stiff peaks
  • Let the batter rest 30 minutes
  • Cook over medium‑high heat for a golden color

Safety Warnings

  • Be careful of hot oil splatters during cooking.
  • Handle hot utensils with oven mitts.
  • Do not leave egg whites at room temperature for more than 2 hours.

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