Finally... fluffy pancakes!
I've been subjecting the entire family to boring turgid pancakes for the past year. We try to have a slightly more special breakfast on Saturdays, a change from the usual "bread, jam, and eggs" diet. So, I've been trying out all these pancake recipes, but never managed to get them fluffy and airy and tall.
Until now! Using this recipe from allrecipes.com which a friend, Chantal, facebook-ed about recently. This recipe calls for baking soda, baking powder, and souring your milk with vinegar. Sounds like a lot of work? Not really. It took me 15 minutes + to get the dough ready, and the kids helped too, with the pouring of flour and spooning the sugar. It was fun!
I'm reproducing the recipe here so that I have the convenience of having it on my blog. But do check out the original site, as there are lots of comments there and tips on how to make the pancakes fluffier.
1. Combine 3/4 cup milk with 2 tbs white vinegar. Set aside and prepare rest of ingredients.
2. Combine 1 cup plain flour, 2 tbs sugar, 1ts baking powder, 1/2 ts baking soda and a few dashes of salt.
3. For the wet ingredients, whisk 1 egg and 2 tbs of melted butter (less if you want it healthier).
4. Combine the egg mixture and the "soured" milk mixture, which may begin to look a bit "curdly" at this point.
5. Spoon the flour mixture into the wet ingredients, bit by bit, and whisk till no lumps.
6. The thickened batter is your pancake batter. Heat non-stick pan on low heat. spoon in 1/4 cup (or actually, less) of batter per pancake. I added some chocolate chips on top of each pancake. Before you know it, flip the pancakes (like after 30 seconds or less) and then after even less than that, remove pancake. Fluffy and airy and tall!
The kids and Husband loved it. We slapped on jam, honey drizzles, cut kiwi and oranges. Lovely!
* This recipe makes 8 small to medium pancakes. Although it calls for white vinegar, you really can't taste the sour-ness of the vinegar at all.