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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How to Make Perfect Strawberry Pancakes
We show you how to make the most amazing strawberry pancakes.
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How to Make Perfect Strawberry Pancakes
Strawberry Buttermilk Pancakes
Strawberry Buttermilk Pancakes
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INGREDIENTS:
2 cups All Purpose Flour
2 tablespoons Vanilla Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
2 cups Buttermilk
1/4 cup Greek Yogurt {heaping}
2 whole Eggs
3 tablespoons Melted Butter {cooled but not solidified}
1 cup Chopped Fresh Strawberries
Grapeseed or Coconut Oil for griddle
DIRECTIONS:
Preheat your griddle to 350 degrees and wipe with a little grapeseed oil or coconut oil.
In a large bowl; sift together the flour, sugar, baking powder, soda and salt. Set aside.
In a different bowl; whisk together the buttermilk, Greek yogurt, eggs and butter.
Pour the wet ingredients into the dry, and gently stir to combine. Do not over mix.
Add in the chopped fresh strawberries and stir only a few times to get them mixed in.
Drop a 1/4 cup full of the pancake batter on to the griddle. When the center is set and the bubbles no longer fill in with batter when they pop it's time to Flip {about 3-4 minutes}. Continue to cook for 2-3 minutes more.
Repeat with the remaining batter. Keep the finished pancakes on a cookie sheet and place in a preheated 200 degree oven to keep warm.
Serve with butter and real maple syrup! Enjoy!
Adapted from:
How to Make Buttermilk Pancakes with Strawberry Rhubarb Sauce
In this episode of Cooking Outside the Box, Cynthia Lair shows us how to make buttermilk pancakes with strawberry rhubarb sauce.
Transcript:
The star of this show is rhubarb. The harbinger of spring are these stalks
of rhubarb. We don't need a lot of stalks, but in the springtime we've got
rhubarb and asparagus, and we've got little baby leaves. All of these
plants are cleansing, and they're therapeutic for the circulatory system.
They're kind of waking us up from the long winter. This one has kind of a
sour taste to it, and so we're going to combine it with strawberries and
make a strawberry-rhubarb sauce to go over, yay, buttermilk pancakes.
Let me tell you the story of how we were first discovered. Yes, yes,
please. OK. It was long ago in ancient Russia, and we were growing wild
along the River Volga. The name of the river was raw in some ancient,
symbolic language. Oh, yippee, yippee, yippee. Then, the Greeks added on
the word, barbarum, which meant foreign or primitive. We became known as
raw barbarum, or rhubarb. Yay!
Our strawberry-rhubarb sauce has about three-fourths of a cup of diced
rhubarb, orange juice, honey and strawberries. Very simple. That's it. The
first thing, I'm going to finish chopping up a little bit more of this. The
rhubarb, honey, orange juice goes together and it cooks for about ten
minutes. It simmers with the lid on. While that rhubarb is simmering, you
don't put the strawberries in yet, they go in later. While that rhubarb is
simmering, we're going to make our pancake mix which is real simple.
The dry ingredients are whole wheat pastry flour, half a cup of another
kind of flour, I like kamut flour, you could use spelt or whatever, a
little bit of brown sugar, baking soda, salt. The wet ingredients are
buttermilk, water, egg yolk, and egg white that's whipped. So simple. You
need a cup and a half of flour. Here's a cup of whole wheat pastry flour
and a half a cup of kamut flour and a little sweetener in there. This is
Sucanat; you could use brown sugar. Baking soda, bloop, and some salt. A
cup of buttermilk. You could also use a little combo of yogurt and water if
you don't want to use buttermilk. Half a cup of water and one egg yolk.
Whee.
Now, we're going to add the strawberries and simmer it with the lid off for
about ten minutes, 15. Let's put the beaten egg white in the batter. That's
what lightens it up and makes those pancakes fluffy. Just fold it in, about
a quarter cup of batter per pancake.
Now, we're going to blend up the strawberry-rhubarb so it's a sauce. You
could leave it chunky. Buttermilk pancakes with strawberry-rhubarb sauce.
Isn't that a fun way to use rhubarb?
Buttermilk Pancakes Recipe
Super thick and fluffy pancakes that are so easy to make. This is a UK recipe for an American favourite. Perfect for breakfast, brunch or pancake day!
Full recipe and instructions can be found here:
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Strawberry Buttermilk Pancakes Recipe | Life's Little Sweets
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Strawberry Buttermilk Pancakes: These buttermilk pancakes are thick, fluffy, moist, cake-like pancakes. They work well with fresh strawberries in the batter, on top only or both. Dulce de Leche is another flavor component in this assemblage that provides a smooth, caramel punch of sweet and it compliments the Greek yogurt well.