How to Make Pancakes | A Fool-Proof Golden Fluffy Pancake Recipe
How to make pancakes. The secret is melted butter. If you came here to make some fool-proof fluffy golden pancakes then sit back and take note. It's 1:1 with the flour & milk, let her rest, then into a sizzling HOT pan.
THE BATTER-
Start by melting a slice of butter in the microwave (max 30 second bursts). You don't need to bubble the butter, just microwave until it melts.
Next, I add 3 key ingredients:
Flour (plain or self raising, balance up by adding extra baking powder if you use plain flour)
Egg (1 egg for a regular batch of pancakes, if you add too much egg it goes... omeletty...)
Milk (p.s. don't add this first or your butter will go solid. Also, no milk = no problem, use cream/ creme fraise/ soured cream as a substitute)
Add 1 volume flour to 1 volume milk. Toggle the flour and milk until you get the perfect consistency (that's when you can see whisk trails in the batter but its not too solid).
Don't forget:
Salt (a pinch, or ignore if you used salted butter)
Sugar (a tablespoon)
Baking powder (1/2 teaspoons, then always a little bit extra, nobody ever complained their pancakes were too fluffy, eh)
PATIENCE MY FRIEND-
Now... LEAVE IT! Let it sit at room temperature for 30 mins - 2 hours. You want to let the batter get to room temperature, and wee bubbles form on the surface. That's when you know it's ready to go. If it's not got bubbles, wap in some more baking powder. Go on. I dare you.
Aaand we're ready to cook. Get the pan hot (see section of ASMR butter sizzling). Yep. Get the pan sizzling hot.
THE DECOY-
My sources tell me the first pancake is always pants. So why waste that lovely batter? Add a wee decoy pancake in there to mop up all the butter.
Yes. I ate the decoy pancake.
THE FIRST ONE IS ALWAYS DISAPPOINTING-
Yep, the first pancake is always a bit patchy. The heat isn't evenly distributed in the pan. So she looks a little patchy. But beggers can't be choosers. It tasted just fine. Note- the first pancake cooks quicker than the rest. So be at the ready!
THE PERFECT PANCAKE-
Here we go. Pour quickly. Now don't take your eye off the prize. DO NOT, and I cannot emphasise this enough, check your phone. This pancake is glowing up. She will be ready in roughly 60 seconds. She's ready for her big reveal. When the sides look cooked. When the bubble mosaic has formed. When the top is still liquid pancake batter.... FLIP!
THE PANCAKE'S ALWAYS GOLDEN ON THE OTHER SIDE-
The neighbor's got nutella that you want to try
And when time is running out you want to stay alive
About 60 seconds on this side too.
**Pancakes are UP!**
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How To Make Aunt Jemima Pancakes - Just Add Water
I show you how to make Aunt Jemima Original pancakes using Aunt Jemima Just Add Water Pancake Mix.
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Fluffy Pancakes Recipe | The Sweetest Journey
After a lot of experimenting with pancake recipes, I finally got one that will give you the yummy, fluffy pancakes we all crave in the morning.
UPDATED RECIPE:
Blog Post:
Ingredients:
1 1/2 cups of flour (210g)
3 tablespoons of sugar (48g)
2 teaspoons of baking powder (9g)
1 teaspoon of salt (5g)
1 teaspoon of baking soda (5g)
2 eggs (Room Temperature)
1 cup of milk (240ml)
2 tablespoons of melted butter (28g)
1 teaspoon of vanilla extract (5ml)
*This recipe makes about 8-10 pancakes.
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VEGAN PANCAKES | Light + Fluffy Vegan Pancake Recipe
These Vegan Pancakes are so light and fluffy, you would never know they were plant based. You can easily make them gluten-free as will by swapping in your favorite gluten-free baking mix.
*CORRECTION* spelt flour is NOT gluten-free **
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VEGAN PUMPKIN PANCAKES:
VEGAN PANCAKE RECIPES
1 cup white whole wheat flour (sub 1/4 cup oat flour - super thin pancake - good flavor)
1 tablespoon baking powder
pinch salt
1 cup unsweetened almond milk
1 tablespoon maple syrup
1 tablespoon coconut oil
In a large bowl combine flour, baking powder and salt, mix together.
Add in the almond milk, maple syrup, coconut oil and stir until well combined. Allow the mixture to sit for 5 minutes so the baking soda has the to active. You will notice that the batter because light and fluffy, that’s how you know it’s time to make the pancakes.
Heat a large non-stick skillet over a medium-low heat and coat the pan with some coconut oil.
Scoop up 1/4 cup of batter and drop them into the pan forming small-medium sized pancakes. Allow to cook until you see small bubbles forming on the top of the pancake, gently flip and cook for another two minutes or until the pancakes are golden brown and cooked through.
Remove from pan and repeat until you have finished all the batter. Serve with your favorite pancake toppings and enjoy!
Makes 8-10 small pancakes. Serves 2.
Nutrients for half of recipe: Calories: 302; Total Fat: 9.1g; Saturated Fat: 5.9g; Cholesterol: 0mg; Sodium 807mg, Carbohydrate: 51.1g; Dietary Fiber: 6.5g; Sugars: 6.9g; Protein: 8.5g
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Fluffy and Delicious Japanese street food! $1 Cheap ingredients! Easy homemade Souffle pancake
Fluffy and Delicious Japanese street food! $1 Cheap ingredients! Easy homemade Souffle pancake! No baking powder
Ingredients
2pcs Egg
20ml (4 tsp) Milk
30g (3.3 tbsp) All-purpose flour
1.25ml (1/4 tsp) Vanilla extract (optional)
25g (2 tbsp) Sugar
Important tips
1. I used the all-purpose flour in here, you can also use cake flour to make
2. There are 25 grams (2 tbsp) of Sugar in total. Split it into 3 times to add.
3. Whip the egg whites to dry peaks, so the pancakes will come out thicker
4. All the way low heat, about 5 minutes on each side, you can either add a small spoonful of water or not.
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HOMEMADE PANCAKES | Golden, Fluffy, Whole Wheat Recipe
Hi there! Are you looking for a winning pancake recipe? You've come to the right video. This video will show you the tip and tricks that will help improve your pancake making game.
What You'll Need
- 1 cup Milk (cow’s or plant-based) (or you can use buttermilk; if you use buttermilk, omit the lemon juice/vinegar)
- 1 tablespoon Lemon juice/white vinegar
- 1 1/4 cups Flour (i like to use 3/4 cup white flour and 1/2 cup whole wheat)
- 1 tsp Baking Powder (if using the ration i mention above, I use 1 1/2 tsp)
- 1 tsp Baking Soda
- 1/2 tsp salt
- 1 tsp Sugar
- 1 tsp cinnamon
- 1 Egg (or 1 flax egg)
- 2 tablespoons Oil
- 1 tsp Vanilla
Optional - 1/2 cup chocolate chips, fruit, or nuts
For Serving
- Butter
- Maple syrup
What You’ll Do:
1. In a large mixing bowl, place the milk and lemon juice/vinegar. Set aside.
2. In another medium/large bowl, mix together the flour, baking powder, baking soda, cinnamon, salt, and sugar
3. To your now soured milk, add the egg, the oil, and the vanilla. Stir to break up the egg and combine the wet ingredients
4. Set you griddle/frying pan on the stove, over medium heat, to preheat
5. Pour you fry pancake ingredients into your wet pancake ingredients. Mix just until there are no more dry ingredients visible. There will be lumps in the batter, and that’s ok.
6. Fold in your chocolate chips/fruit/nuts, if adding
6.5. If your milk and eggs were cold when you added them to your batter - I’d wait an additional 5 minutes to allow you batter to come closer to room temp (i.e. warm up)
7. Once your griddle/pan is heated, turn the heat down to medium-low. Use a 1/4 cup measuring cup to pour you pancake batter onto your griddle/pan. You want to hear a little sizzle, when the batter hits the pan. If there is no sizzle wait a little while longer for you pan to heat, before pouring on more batter
8. And nice you see little bubbles over the top of your pancake batter, and the edges of the pancake look a little dry, take your pancake flipper, and flip that pancake over. Repeat with the rest of the batter
9. You may keep you pancake warm in a 170° oven, on an oven safe dish
10. Serve with room temperature butter and warm syrup
11. Enjoy!
Time Codes
00:00 - Intro
00:16 - Sour the Milk
01:02 - Mix the Dry Ingredients
02:22 - Mix the Wet Ingredients
03:46 - Mix It All Up
05:38 - Preheat the Griddle and Let The Batter Rest
08:13 - Drop Your Batter
09:00 - When to Flip Your Pancakes
10:55 - First Tip On How to Keep Your Pancakes Warm
11:43 - Importance of Batter Being at Room Temperature
12:13 - Second Tip on How to Keep Your Pancakes Warm and NOT Soggy
14:32 - Taste Test
15:28 - Final Thoughts
15:58 - Thanks!
#pancakes #breakfast #recipeswithrae