Fluffy Pancakes – Weekend Treat

Do you like having something different for breakfast or are you a bread (or paratha) and eggs person? I can see many nods and some silent smiles not in the favor of something different. After all, no one like to skip on anda paratha.

Breakfast is a really important meal for me. An absolutely necessary morning cup of tea with different options for breakfast throughout the week i.e., buttered jam on toast, boiled egg, omelet, anda paratha, overnight soaked oats and Pancakes.

During this week’s Episode of “Midnight Breakfast Talkies”, I met Sabika from Australia. It’s winters in Australia so she was enjoying her winter nights with a grilled chicken sandwich and I had my early morning breakfast – fluffy Pancakes. Meeting Sabika was a treat. She is an extremely inspiring mother whose blog space is about her journey as a mother and parenting lifestyle living an expat life in Australia. She was featured by Mashion and Dawn news among the most influential women bloggers defining motherhood in the last year. I was nervous yet honored to meet her for the first time and cook with her in a live session.

For the session today, I decided to make fluffy pancakes. In my quest to find a perfect recipe for fluffy pancakes I have improved the recipe over the years. Initially, I recall, it was just milk, egg and flour. Later however, I started adding baking powder followed by baking soda too. And lately, I updated my recipe by using soured milk (instead of milk) taking inspiration from Chef Fatima Sadal, blogger at Chef in Rhine. I made soured milk by adding vinegar to full fat milk. The acidity from milk when combined with baking soda creates fuzz and air bubbles which help in creating the fluffy texture of pancakes. This was by far the best change I made to the recipe. A big thankyou to you Fatima. 

These were the fluffiest pancakes I ever made. The best thing I absolutely love about Pancakes is watching the maple syrup / honey or butter drip off the edges of the pancake stack like raindrops dripping down the leaves.

Preparation time: 5m
Cooking time: 5m
Serving: 4 persons

Recipe:

  • Flour – 1 cup
  • Baking powder – 1 teaspoon
  • Baking soda – ½ teaspoon
  • Salt – pinch
  • Sugar 2 – 3 tablespoons
  • Egg – 1
  • Vanilla essence – few drops
  • Milk – ¾ cup
  • Lemon or vinegar – 2 tablespoons

Method:

  1. Take milk in a bowl and add the vinegar or lemon juice in it. Let it is rest for 10 minutes. 
  2. Combine flour, sugar, salt, baking soda and baking powder into a bowl and mix well. Mix the egg, milk, vanilla, and melted butter together. (add hot melted butter in eggs)
  3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick. Set the batter aside for 5-10 minutes.
  4. Heat a non-stick pan, slightly grease the pan with butter. Cook the pancakes over a low-medium heat.
  5. Use a 1/4 cup measuring cup to pour the batter into the pan for evenly-sized pancakes.
  6. Cook until the bottom side is golden brown, or until the top surface forms bubbles. Flip and cook on the other side. 
  7. Serve with your favorite fruits, maple syrup, honey, butter or jam. 

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