5 Tips for Fluffy Pancakes

After a busy, long week, nothing says relaxed Saturday or Sunday morning like pancakes for breakfast. It stirs within most of us happy childhood memories.

Tips for fluffy pancakes:
1. Sift the baking powder and bicarbonate of soda.
2. You know that milk that has gone bad in the fridge that you can’t use for making tea? That’s the best for pancakes.
3.  Use a cast iron pan if you have one.
4. Medium low heat is the preferred heat setting. So say your cooker has 3 settings for heat, use number 1. If it has 9  settings, play between number 3 and 4.
5.  Patience. Since the heat setting is low,  give the pancakes time to cook. You want the pancake surface to be full of bubbles before flipping the pancake. The color will be golden brown.

Fluffy Buttermilk Pancakes

• Time: 15 min
• Print

Ingredients

• 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda (sift)
• 2 Tablespoon sugar
• small pinch of salt
• 1/2 cup milk that has gone bad or maziwa mala (buttermilk). If using mala, thin it out with water
• 1 large beaten egg
• 1 teaspoon vanilla extract
• 1 Tablespoon melted butter or oil

Directions

Whisk in a large bowl, 3/4 cup flour, 1 tsp baking powder, 1/4 tsp bicarbonate of soda, 2 Tablespoons of sugar and pinch of salt.

In a small bowl using a fork beat 1 egg, 1/4cup mala, 1/4 cup milk, 1 Tablespoon oil, and 1 teaspoon vanilla extract.

Make a well in the centre of the dry ingredients and pour in the wet ingredients. Quickly and lightly mix the wet ingredients into the flour until just combined. (It should not be smooth. There should be lumps in the batter.)

Place a nonstick pan over medium-low heat. Lightly grease it with oil. Give the pan a few minutes to warm up. Pour about a quarter of a cup or whatever amount you prefer of batter onto the warm pan. Once many bubbles form, flip the pancakes once. The cooking should take about 5 minutes per pancake.

Serve hot with jam, butter, honey, maple syrup, bananas, strawberries, ice cream …

Adapted from justataste.com

The original recipe makes 10-12 pancakes.

Fluffy Buttermilk Pancakes

• Time: 30 min
• Print

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 2 Tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cup milk that has gone bad or mala (buttermilk). If using mala thin it out with water
• 1 teaspoon vanilla
• 1 large beaten egg
• 2 Tablespoons melted butter or coconut oil

[recipe-directions]
Whisk in a large bowl, 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp bicarbonate of soda, 2 Tablespoons of sugar and 1/4 teaspoon salt.

Make a well in the centre and pour in the 1 1/2 cups spoilt milk, 1 egg, 1 teaspoon vanilla, and 2 Tablespoons melted butter or oil. Quickly, lightly mix the wet ingredients into the flour until just combined. (It should not be smooth. There should be lumps in the batter.)

Place a nonstick pan over low heat. Lightly grease it with oil. Give the pan a few minutes to warm. Pour about a quarter of a cup (or whatever amount you prefer) of batter onto the warm pan. Once bubbles form, flip the pancakes once. Cooking time per pancake is about 5 minutes.

Serve hot with what you have in the kitchen; jam, butter, honey, maple syrup, bananas, strawberries, ice cream …

[/recipe-directions]

Adapted from justataste.com

Random fact: I cannot make round chapatis, round pizza not even round pancakes.