Light, Fluffy, Delicious And Easy!
There will be the naysayers that it’s not healthy or there’s too much of this or that, that might well be true but honey, just one bite will send you into breakfast heaven. No, that’s not right these pancakes will send you into heaven any time of the day you eat them. I did use butter and I used the real maple syrup from Vermont (costs a whack from here I can tell you), but it was well worth the expense.
If I take the time to cook something, I won’t skimp on ingredients. If I can’t afford it, I’ll cook something I can afford. You could make fluffy pancakes by separating the egg yolk from the white and whipping the egg whites but this is SO much easier than that and it only uses one bowl. The secret is the little bit of lemon juice and bicarb in the mix.
1/2 a cup of batter in a medium hot pan that’s been wiped with butter or oil and when the pancake looks like this, flip it over, otherwise it’s going to be overcooked and tough. You want to keep this pancake lighter than air. Serve them with butter or you could top them with sauteed apples and cinnamon for a glorious change.
1. Measur milk in large measuring cup, add sugar and lemon juice - mix and set aside for about 5 minutes. Don't worry if it starts to curdle, that's what we want. 2. Mix flour and bicarbonate of soda together well in a large bowl to combine. 3. Add egg to the milk mixture and stir the mixture until the egg has combined with the milk.
4. Add the milk and egg mixture to the flour mixture and whisk until almost smooth. 5. Add the melted butter and stir to combine. The batter should still have a few small lumps. Don't overmix the batter you don't want to activate the gluten in the flour which may make the pancakes tough. 6. Heat the skillet or griddle pan til it's medium-hottish (about 2-3 minutes) and wipe with butter or oil. 7. Scoop ½ cup of the batter into the pan and use the bottom of the measuring cup to spread the batter out to form circle. 8. Turn the pancake once when bubbles form on the top and the edges look dry. 9. Serve with maple syrup, fruit syrup, sauteed apples, fruit - these pancakes will go with anything.
The recipe we started with only called for baking powder. But when we used only baking powder in our new version, the pancakes fell back in on themselves and became flat and kind of spongey. So we tried half baking powder and half baking soda instead. When mixed with acidic buttermilk, baking soda creates carbon dioxide gas, adding lift and aiding in browning. So why not use all baking soda,
Because you can taste it if you use too much—yucky and kind of metallic. Half powder and half soda created the perfect thickness, a tender crumb, and the golden brown we were after. There's a reason buttermilk is so often used in pancakes. The acid in the buttermilk kickstarts the baking soda into action for extra height. It also helps to break down strands of gluten, leading to a fine and tender crumb. Additionally, it lends a subtle tang, exactly what we had in mind for our classic stack. There's just no way to get fluffy pancakes without it.
We also played with the sugar content. Pancakes should be tasty enough to eat by themselves, but they should still be able to handle a drizzle of pure maple syrup if you so desire. We tried batches with 2, 3, and 4 tablespoons of sugar. And while the amount of sugar didn't affect flavor that much, it had a huge impact on texture.
Three tablespoons of sugar offered superior tenderness and helped create that well-defined edge we wanted without becoming overly sweet. There wasn't a whole lot to learn when it came to cooking our new favorite pancakes. Yes, you can use butter to cook—the flavor is certainly nice—but then you have to wipe out the skillet if the butter gets too brown between batches.
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