This recipe makes enough for 3-4 people so if you are cooking for more just double the recipe. You can find on my website.
In the same bowl as the flour measure out 4 teaspoons of baking powder. 4 may seem like a lot, but this is the secret to getting the softest, fluffiest pancakes.
As the pancakes cook the baking powder is going to react and create an abundance of air, getting that perfect pancake texture. Lastly to the dry ingredients add a pinch of salt. You can add sugar here as well if you would like, around a tablespoon, but I prefer to add sweetness with toppings rather than with the actual pancake.
Use a wooden spoon to mix the dry ingredients together until they are combined. Set the bowl to the side. In a smaller bowl to mix together the wet ingredients.
First crack in on large free range egg, followed by the milk. I’m using dairy but you can substitute with soy or almond if you would like. To the egg and milk add in a 1/4 cup of cooled melted butter. Use a fork to mix everything together, making sure the egg is well incorporated.
This is optional, but I love a hint of vanilla. Add half a teaspoon of pure vanilla essence and mix again. Make a well in flour and pour in the wet ingredients. Fold the batter together with a wooden spoon until there are no longer any large lumps.. Make sure you’re not over mixing as this will lead to your pancakes being quite tough.
I’ve kept these pancakes quite pain but if you do want to add blueberries or chocolate chips, or any other flavourings now would be a good time. When you are ready to cook the pancakes heat a heavy bottomed pan like cast iron over medium low heat. When the pan has heated add a small amount of butter to the pan to melt.
Scoop out about a 1/3 of a cup of batter and pour into the pan. Leave the pancake to spread on it’s own and cook for a few minutes. You’ll know it’s ready to flip when air bubbles start to form on the top. If you are unsure just use a spatula to lift up the side and check the bottom. Flip and cook for a further few minutes on the opposite side.
If your pancakes are browning a little to quickly just adjust the heat. Place the cooked pancake on a plate and repeat with the next. You should get about 6 or 7 pancakes out of this recipe so continue until you are out of batter. Top the pancakes with maple syrup and any of your other favourite toppings.
Top This! Attempt one of these fun combos.
Strawberries and Cream
Hurl 2 cups hacked strawberries with 1/2 cup dark colored sugar; let sit at any rate 60 minutes. Top pancakes with the berries and their juices and sharp cream; sprinkle with dark colored sugar.
Twofold Berry Compote
Stew 1/2 cups maple syrup, 1 cup blended blueberries and blackberries, and a couple of cuts of ginger, 15 minutes. Off the warmth, mix in another 1/2 cup berries.
Preserves Butter and Yogurt
Soften 1 stick margarine in a pot with 1/4 cup orange preserves and a touch of salt; speed to join. Top pancakes with plain yogurt and shower with the jelly margarine.
Microwave 4 ounces slashed ambivalent chocolate with 3 tablespoons substantial cream and 2 tablespoons nectar in 30-second interims, blending, until smooth. Top pancakes with cut bananas, the chocolate sauce and granola.
Cook 4 strips bacon until fresh; disintegrate. Channel everything except 1 tablespoon of the drippings; include 1/2 cup cleaved walnuts and cook 2 minutes. Include 1½ cups maple syrup, the bacon and 1/4 teaspoon juice vinegar; heat through.
Thank you, I hope you enjoyed this recipe and I will see you in my next Article.