It’s school holidays this week and I’ve been taking the opportunity to indulge in my favourite breakfast items. Since it’s Friday and I’ve only 2 busy days left, I decided late last night that I have to make pancakes. Plus, big sis is leaving today so I wanted her to have a nice breakfast.
I’m proud to announce that I’ve finally achieved fluffy, thick pancakes. Every time I always ended up with thin pancakes which failed to please. This is my great achievement for the day!
Key to making pancakes rise: eggs/buttermilk + rising agents
– For your regular pancake recipe, separate the yolks and beat the egg whites till peaks form. Then, fold in gently and quickly cook them.
– Buttermilk along with rising agents will definitely give you fluffy pancakes. All you have to do now, is make sure the heat of your pan/griddle is just right to get the lovely even browning and know when to flip.
These pancakes were 3/4 plain flour + 3/4 whole wheat flour + 1/2 quick cooking oats (i doubled the recipe). I love love love them! It’s a pretty flexible recipe and you can play around with the flours and oats.
Best Fluffy Pancakes (allrecipes)
1 cup flour
3/4 milk + 2 tbsp white vinegar (or lemon juice)
2 tbsp sugar
2 tbsp oil/melted butter
1 tspn baking powder
1/2 tspn baking soda
1/4 tspn salt
1. Add the vinegar to the milk to “sour” it. Set aside for 5 minutes.
2. Whisk the dry ingredients in a large bowl.
3. After 5 minutes, whisk in the egg and oil to the milk. Add the milk mixture to the dry ingredients. Whisk well until no lumps are left.
4. Heat the pan/griddle to medium heat. Grease the pan.
To test if your pan/griddle is ready, drop a drop of water onto the pan and it should sizzle away
Use a ladle to pour the batter (~1/4cup), flip only when bubbles form!!! Flip the pancakes and cook for another 2 minutes.
Cover the pancakes with a kitchen towel to keep them warm. Alternatively you can use the oven at a low temp. setting.
Makes 8 4-inch pancakes.
Lemon juice + sugar
Peanut butter sauce
etc… the list is endless