Making pancakes is not hard, but here are a few tricks to make them super light, fluffy and with extra flavor.
Use real cultured buttermilk or a milk and yogurt mixture, never use milk& vinegar substitutes when making pancakes! Real buttermilk will give your pancakes and nice acidic flavor and keep them light and fluffy
Separate the eggs and beat the egg whites, this will add extra air in the pancakes
3. Do not overmix your batter! This is the golden rule of making pancakes, it is ok to have some lumps. You want to fold the egg whites into the batter
4. Use butter or even better ghee to fry your pancakes, that will give the pancakes crispy edges and tiny air pockets that are going to soak up tons of maple syrup
Ingredients
Dries:
1 1/4 cups ( 190g )All purpose flour
2 teaspoons ( 6g ) Baking powder
1/2 teaspoon ( 1g )Baking soda
2 tablespoons ( 17g ) Granulated Sugar
1/2 teaspoon ( 1 g ) Salt
Wets:
2 each eggs, separated
1 1/4 cups ( 318g ) Buttermilk
2 tablespoons Melted butter
Optional: 1 teaspoon vanilla extract
Plus extra butter for frying pancakes
Combine all dry ingredients, separate egg yolks from whites
In a small bowl beat egg whites with an electric mixer till medium stiff peak
In a separate bowl combine yolks, buttermilk, melted butter and vanilla extract if using. Whisk in all dry ingredients, mix to just combine. DO NOT OVERMIX , keep it lumpy like picture shown above
Fold in egg whites
Butter the griddle and fry the pancakes on medium low heat for 2-3 minutes per side. Flip the pancakes when air bubbles appear on the surface
Finally smother them in salted butter and real maple syrup then you'll end up with the best pancake breakfast you'll ever have. Enjoy!
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