Mini Fluffy Pancakes
Knowing that he loved these pancakes so much, I started my mini pancake experiment. After a few rounds of trial and errors, I finally found the secret to making perfect mini soft and fluffy pancakes! Regardless of which pancake recipe you follow, place more emphasis on the technique as it helps to produce soft and fluffy pancake texture without having to add too much baking powder.
For these mini fluffy pancakes, I use a simple recipe that calls for all the basic ingredients. What makes it so unique is how the eggs are beaten. Eggs are first separated. Then the egg whites are whipped up to form peaks and folded into the batter. This method will help to create more air bubbles in the batter.
When the batter is cooked, the pancakes will puff up magically. Being a person who always flunks science exams, this is indeed a great discovery for me. You may think making mini round or fun shaped pancakes is difficult. In actual fact, it’s not only easy but the most fun part of all in making pancakes. I learned a cool and neat trick on how to do it from this VIDEO.
By pouring the batter into a refillable ketchup plastic bottle (refer to the photo in PAGE 2 BELOW), you can control the flow of your batter with ease when creating the size or shape of pancakes that you prefer. Why not get your kids involved and share the fun too, I’m sure they will be very proud to present you with their very own pancake creations. If you can’t find the ketchup bottle, you can also use cookie cutters to cut out different shapes. That’s what I did for the mini love shaped pancakes shown in the photo above.
1. Use a good non-stick pan so the pancake can be loosen easily. 2. Make sure the pan is hot (but not smoking hot) before you put the batter - simply sprinkle a few drops of water onto the pan. If they sizzle away, the pan is hot and ready for use. 3. Set your heat to medium low. 4. Make sure the heat is well distributed so it will give your pancake a more even colour. I had also included extra tips in my recipes at PAGE 2 BELOW.
These pancakes are perfect for both breakfast and tea time snack. You can serve them with your choice of topping and filling, be it sweet or savoury. I love to serve them with yogurts (sometimes sorbet or ice cream) and top with fresh fruits and roasted nuts. I hope this fun filled food experiment of mine will bring you and your kids much joy this September school holidays. Let’s get into action now!
The recipe is not one I would make often as I rarely make anything with more than 3 eggs. And I am a bit unreasonably cross at the recipe because I was tired enough to drop my lovely salt hog while grabbing it for a pinch of salt. I cut a few corners in serving mine with plum and raspberry jam rather than berries and honey.
As can be the case with gluten free baking, the pancakes were quite fragile when cooking. They firmed up as they cooled. They weren't at all fluffy like regular pancakes. The best way I can describe the texture is like a flourless orange and almond cake. Light and a little fragile when hot and quite sturdy when cooled. Sylvia was not a fan but E and I enjoyed them. The recipe suggested it would serve 2 but they were so dense that together we only got through almost 2 thirds.
Even so I was not too fussed about lunch when I headed off to a school working bee in the late morning. I was still full from the pancakes. We finally had lunch at 2.30. I guess all the raking up the leaves finally caught up with me. So while I can't see these pancakes being a regular, I would make them again, especially if we have gluten free guests for brunch.
0 Response to "Mini Fluffy Pancakes"
Post a Comment