Do you enjoy thick and fluffy American pancakes? Well look no further because I have the perfect recipe for you just in time for Shrove Tuesday (Pancake Day) on 21 February 2023.
Yields: 10 pancakes
Prep time: 5 minutes
Cooking time: 10 minutes
Heat setting: Medium to low
Ingredients:
1 cup plain flour (240g)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar (64g)
1 egg
1 teaspoon vanilla extract
Buttermilk: 1/2 cup milk (118ml) and 1 teaspoon lemon juice.
(Add a bit more milk or even water if preferred).
Pancake making instructions and tips:
First, add your dry ingredients to one bowl following the order of the ingredients list.
Make a well in the middle of the bowl and add your wet ingredients (egg and buttermilk).
Then mix everything together. Try not to overmix the batter.
The mixture should be smooth enough and thick, not runny like a crepe.
When you see bubbles start to form, that’s a great sign that your cupcakes are going to be fluffy. It’s the baking soda and buttermilk that causes this reaction.
Step 1: Start your first pancake with a well heated pan, then reduce the heat. To find out if your pan is hot enough, sprinkle some water on it.
Step 2: Use quarter cup measurement or ladle to scoop batter for even sized pancakes.
Step 3: Only use a small amount of oil when frying pancakes if you want that smooth restaurant style finish.
Step 4: Let the pancakes cook off heat in-between frying to help with temperature control.
Step 5: Only flip the pancake when bubbles have formed. Bubbles are also an indicator of it’s fluffy texture.
Step 6: Once flipped and spongy, let the pancakes cook for a few seconds more, then it’s read to serve, nice, fluffy and hot off the stove.
Serve with maple syrup, golden syrup, a berry coolie, or ice-cream.
Enjoy!
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