My favourite type of pancake is the thick and fluffy kind you see in movies, where the kid orders a giant stack of pancakes covered with whipped cream and chocolate sauce. That is, the supposedly American kind.
When I moved over to the UK, and therefore realised that pancakes here are thin and what I would have called ‘crepes’ at home, I decided that I needed an on-call, killer pancake recipe for whenever the craving struck.
By far the best recipe I’ve tried involves folding beaten egg whites into the yolk-based base. It guarantees light, fluffy discs of fried batter (for is that not what a pancake is?) that I’d be proud to serve to any American.
The same technique is employed here for this omelette recipe. The airiness of the whipped egg whites is carried through in the cooked omelette, so bite after bite is pillowy and juicy. The addition of bacon (and sriracha, and fried spring onions ) is not mandatory, but I’d never pass up an opportunity to have bacon (and sriracha, and fried spring onions). Plus, it doesn’t do any harm (to your tastebuds!).
