Our Favorite, Fluffy Pancakes
After a lot of trial and error with different recipes, this has become our favourite way of making pancakes. It’s the perfect balance of fluffiness and sweetness that makes them a crowd favorite amongst our friends and family. We don’t add a lot of sugar to the batter as pancake toppings are usually plenty sweet. We like topping them with chocolate spread and berries/banana slices, lemon juice and cinnamon sugar, or the classic: butter and maple syrup. What’s your favorite pancake topping?
Ingredients:
(makes enough pancakes for 2-3 people)
125g flour
125ml milk
2 eggs
1.5 tbsp sugar (we prefer brown sugar)
1 tsp baking powder
Pinch of salt
2 tbsp butter
Instructions:
Combine the dry ingredients (flour, sugar, baking powder, and salt) in a bowl. You can optionally sift everything through a fine-mesh sieve to ensure that there are no lumps.
Separate the egg yolks from the egg whites.
Beat the egg whites until they are stiff. You can do this with a whisk, but using electronic help here will make your life much easier.
Add the egg yolks and milk to the dry ingredients and gently incorporate until no dry flour remains. It’s okay if the batter is lumpy.
Caution: Do not over-mix! If you mix too vigorously, you run the risk of building up too much gluten - the enemy of fluffy pancakes.Fold in the egg whites. Be careful to do this very gently - you don’t want to deflate all the bubbles you worked so hard for in step 3.
If the batter feels way too thick, add a splash more milk or sparkling water.
Heat a pan over medium-high heat.
Once hot, add some butter along with a drop of vegetable oil.
Note: The oil prevents the butter from burning. If you prefer not to fry in butter, but don’t want to miss the flavour, simply add 1-2 tbsp melted butter to your batter.Add the desired amount of batter (depending on the size of pancake you want) to the pan.
Do not move the pancake until you see bubbles forming on the surface. Bubbles on the top will tell you that you are ready to flip.
Note: It’s basically pancake law that the first one turns out kind of funny. Don’t get discouraged, the next ones will be better.Repeat steps 9-11 with the remaining batter. Adjust the heat in the process if necessary. We like to keep our cooked pancakes warm in a ±80°C oven until they’re all done.
Note: If you do fry in butter, it might happen that some of the butter in your pan starts to brown. If this happens, wipe your pan with a paper towel to prevent your pancakes from tasting burnt.
Enjoy!
