SUPER FLUFFY PANCAKE RECIPE | Method 1
Whether with jam, or drizzled with any SYRUP of your choice, topped with butter, or accompanied with your favorite fruit, you will agree with me that these babies are not only delicious, but also very simple to make.
On this week’s episode of my fool proof recipes, I will be sharing my top secrets to making not just pancakes, but PERFECT pancakes EVERYTIME! And I have decided to share one out of my two methods of making pancakes from scratch without using any pancake mix. So you will want to subscribe so that you don’t miss out, on the second method once shared. I promise you I won’t spam your inbox with mails 😉.
According to Wikipedia pancakes are flat cakes, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying non-stick pan, often frying with oil or butter. It is also believed that pancakes originated from ancient Greek.
Pancakes can be served at any time of the day. One thing I love about pancakes is that you can spice things up by adding spices, citrus zest, vanilla extract/vanilla powder, or herbs to the batter for an extra layer of flavour. For Sweet and Savory flavor, fry chopped onion, cheese and bacon and cook until golden and add to your pancakes (You’re welcome 😀). OR, another great pancake serving option is to grate over cheddar cheese, fold up and eat hot. OR for a healthier version serve with fresh tropical fruits, stem ginger syrup and Greek yogurt. YUM!
ULTIMATE GUIDE TO MAKING PERFECT PANCAKES ALWAYS (Tips to making my fluffy Pancakes)
- Rule one, use fresh items always. From eggs to baking powder, make sure it’s fresh.
- Rule number two, prep your toppings, fresh fruits, etc. You don’t want to start running from your pan to your work surface and get your pancakes burned because you’re prepping.
- I use whole milk with a good fat percentage. However, when I’m making pancakes for elderly clients, those on weight-loss journey, or those who just want to keep fit, I use skimmed milk or low fat milk.
- Eggs. This is an well cherished secret for my perfect pancakes. I whisk my eggs alongside my sugar till frothy, light, and doubled in quantity just like when making some cake recipes. This process yields a super fluffy pancake.
- Don’t over mix. Never be tempted to over mix your pancake batter. Once you get that not too runny lump-less consistency, stop mixing. Step away from your mixing bowl.
- Allow your pancake batter rest before cooking at least for 15 minutes. I usually leave mine for 30 minutes.
- A good non-stick frying pan or griddle is a game changer trust me. It yields the best result.
- Watch your heat level! You want to cook this on low flames for 3-5 minutes on both sides. After the first two batches, you will have to reduce the flames of your stove ‘cos at this time the heat will be too much for your pancakes.
- Only flip your pancakes after the raw side has a few decent-sized bubbles and the edges are just beginning to dry.
- I also cover my pancakes with a vented lid. This allow the steam from the lid cook the pancakes thoroughly
- Pay attention. As simple as making pancakes can be, you can also have issues. When making pancakes this isn’t the time to start prepping toppings or fruits. Just watch your pancakes. Your eyes on it!
- Wipe out your pan in-between each batch. You can use butter, or oil, or margarine for this. This removes any bits of pancake left-over in the pan and gives each batch a fresh start.
- Measure each batter you’re adding to your pan to have a have an even stack of pancakes. I usually use a ¼ cup to measure or an ice-cream scoop. You can also use a table spoon for smaller pancakes.
- Remove pancakes to a wire rack, spaced out individually or lined up in an overlapping row if you have a lot of pancakes. Then place them in a low oven (about 150°F) covered with a clean towel while you wait to serve them or while making the rest batch. Spacing them out on a rack, rather than piled on top of each other in a classic stack, provides just enough air circulation to prevent them from sticking together and becoming gummy.
- Pancakes freeze very well. Always allow the pancakes to cool completely, then place a square of parchment paper between each of the individual cakes when they go into the freezer. This keeps the pancakes from solidifying into a single frozen blob.
HOW TO MAKE PERFECT SUPER FLUFFY PANCAKES
- Measure out all items and place on your work surface.
- Prep your syrups, fruits, and side dishes in advance.
- In a large mixing bowl, add your sugar and eggs. Using a manual whisk, whip them together till your mixture is frothy.
- Add in your whole milk, vanilla extract, flour, and baking powder.
- Fold in gently till later forms a not-too runny consistency, and without lumps. Set aside to rest for 15-30 minutes.
- Next get your non-stick pan, set it on low stove flames. Get a paper towel, and some cooking oil or butter or margarine. Add little oil/butter/margarine into the pan. Once pan is slightly hot, use a paper towel to smear the oil across the pan. (IF using butter/margarine, allow it melt before doing this).
- Measure out ¼ cup of your batter using your standard measuring cup. Pour into the slightly heated pan making sure it’s in a circular shape. Cover pan with vented lid and allow it cook for 3-5 minutes. Once you remove the lid, you should see some bubbles. This shows it’s time to flip.
- Flip your pancakes to the other side. Cover pan again and allow it cook for 3-5 minutes. Pancakes are ready when both sides are golden brown.
- Transfer pancake to a rack.
- For subsequent batches, smear oil/butter/margarine in the pan before adding in your batter. Also watch your stove’s heat level to make sure you’re cooking with the right temperature. Enjoy you pancakes with syrup, fruits, and side dishes of your choice!
SUPER FLUFFY PANCAKE RECIPE | Method 1
Equipment
- 1 Non-stick Pan or Griddle
- 1 Mixing Bowl
- 1 Manual hand whiskwhisk
Ingredients
- 2 large Eggs
- 2 tbsp Sugar 28g
- 200 ml Milk
- 1¼ cup all-purpose Flour 160g
- 2 tsp Baking Powder 8g
- 1 tsp Vanilla extract 2 tsp Vanilla powder
Instructions
- Measure out all items and place on your work surface.2 large Eggs, 2 tbsp Sugar, 200 ml Milk, 1¼ cup all-purpose Flour, 2 tsp Baking Powder, 1 tsp Vanilla extract
- Prep your syrups, fruits, and side dishes in advance.
- In a large mixing bowl, add your sugar and eggs. Using a manual whisk, whip them together till your mixture is frothy.
- Add in your whole milk, vanilla extract, flour, and baking powder.
- Fold in gently till later forms a not-too runny consistency, and without lumps. Set aside to rest for 15-30 minutesminutes
- Next get your non-stick pan, set it on low stove flames. Get a paper towel, and some cooking oil or butter or margarine. Add little oil/butter/margarine into the pan. Once pan is slightly hot, use a paper towel to smear the oil across the pan. (IF using butter/margarine, allow it melt before doing this).
- Measure out ¼ cup of your batter using your standard measuring cup. Pour into the slightly heated pan making sure it's in a circular shape. Cover pan with vented lid and allow it cook for 3-5 minutes. Once you remove the lid, you should see some bubbles. This shows it's time to flip.
- Flip your pancakes to the other side. Cover pan again and allow it cook for 3-5 minutes. Pancakes are ready when both sides are golden brown.
- Transfer pancake to a rack
- For subsequent batches, smear oil/butter/margarine in the pan before adding in your batter. Also watch your stove's heat level to make sure you're cooking with the right temperature. Enjoy you pancakes with syrup, fruits, and side dishes of your choicechoice
Video
Notes
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Sussan apeh
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Nutrition Facts
4 servings per container
Serving Size8g
- Amount Per ServingCalories231
- % Daily Value *
- Total Fat
3.7g
6%
- Saturated Fat 1.4g 7%
- Cholesterol 86mg 29%
- Sodium 58mg 3%
- Potassium 356mg 11%
- Total Carbohydrate
40.5g
14%
- Dietary Fiber 1.1g 5%
- Sugars 8.7g
- Protein 8.6g 18%
- Calcium 187%
- Iron 2%
- Vitamin D 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sussan Apeh.
Welcome Adventurous Baker to a simplified Baking and Confectionery blog! I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker. I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients! I also run detailed online training on ALL my signature treats that is accessible 24/7! Kindly subscribe to my blog and invite your friends as we continue this adventure! For sponsorship, collaborations, etc please send us an email via sussycakes@sussycakes.com.ng