Mark’s Ridiculously Fluffy Pancakes

The first time Mark made these for me, we were in my kitchen. “All I need is just flour, an egg, some milk, vanilla and sugar.” Easy enough. As I anxiously awaited for my pancakes (he had raved about them prior to and I, forever skeptical, did not believe him), all I could hear from him in the kitchen was “OH CRAP.” Why are they so flat, They feel like hockey pucks.

“Did you use leavener, “How the heck do you make pancakes without leavener, “Um… why do you need leavener if the flour is self-rising! I gave you all-purpose flour! You have to specify! Of all the pancakes I’ve ever had, I have to admit- these are the best. They’re spectacularly fluffy with a poignant bounce whenever the fork digs in.

Each bite is laced with the tiniest bit of sweetness. ]. They’re perfect if you’re looking for a flapjack-like pancake. Better yet, you probably already have all of these ingredients in your pantry. Sometimes less is more. The secret, I think, is self-rising flour. Leaveners such as baking soda or baking powder don’t make the pancake rise as well while also throwing off the taste. If you have a cast-iron pan, definitely skip the griddle for the cast-iron. Sure, the pancakes may turn out slightly burnt, but there’s a satisfying crunch as you cut through the pancake.

The crust is slightly crispy while the interior retains its softness. One egg is typically enough because too many will cause the pancake to become cake-y. Mark has made these so many times, he just eyeballs all the ingredients and adjusts the flour or the milk accordingly. In short, the thicker the batter, the fluffier the pancakes. While the recipe below calls for just 1 cup of milk, if you’re looking for less fluffy pancakes, you can add in an extra 1/4 to 1/2 cup of milk.

This is obviously a trial and error call, but the 1 cup will give you pancakes similar to those of flapjacks. If you must, meaning that you have no self-rising flour but have some all purpose flour and baking powder at home, you can make your own self-rising flour. For each cup of flour, add 1 1/2 teaspoons baking powder and a 1/2 teaspoon salt (see Deb’s post from Smitten Kitchen for more details). Just make sure you sift everything so that it’s evenly combined.

I don't think that's the same thing though. Hey, beccas90. Thank you for reading me. I'm glad that you enjoyed this hub and that you learned a lot about sticky rice. I'm surprised to find that so many of my readers know about it. I hope you get the chance to try it. This is a stupendous hub!

I love it. And I learnt a lot about sticky rice on the way of looking at he gorgeous photos. The rice cooker that you got is most likely for regular white rice or brown rice, Lindsay, and so should not be confused with sticky rice, which is very different.

Thanks for reading me! I hope I cleared that up! I am in love with rice in general and recently got a rice cooker when I was going off to college. It's definitely different than how you made rice here, but either was is way better than instant rice. Not enough people have the great appreciation for real rice like they should.

It compliments any dish perfectly! Thanks for the great comment, indigenous! And thank you, tim-tim. It's great to hear that you do. Thank you, VelociRabbit, for visiting and reading me. I'm happy to be able to pass on the information. I think you will enjoy it. E. I'm happy to be of service.



I've been wanting to write this for some time now and am flattered over the responses it's garnered. I've not heard of "Thai Eagle Rice" but will look into it. The traditional way of cooking it is in itself the best way. I'm just glad that I don't have to remove the husk/millet too when preparing it like my ancestors did!

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