What does a Sunday look like in the Muiga’s household? Pancakey…. A Sunday without pancakes in my house is not a Sunday. Our all-time favourite pancakes are fluffy light pancakes. To satisfy this love of pancakes in my house, I have tried so many fluffy pancakes recipes and with time I have come to have a go to fluffy pancake recipe. I promise you this recipe will result to beautiful fluffy, sweet and savoury pancakes. Thank me later in the comment section.
This recipe calls for use of buttermilk, but hey, don’t be intimidated by ‘butter milk’ if local stores don’t stock it. Making it is so simple; add 1 tablespoon white vinegar or lemon juice for each 1 cup warm milk and let it rest to sour for 10 minutes and violà! Butter milk! Alternatively, you can substitute butter milk for plain yogurt.
Secret to best fluffy fluffy pancakes.
- Butter milk- butter milk helps activate the baking powder in the batter hence the lightness and the fluffiness in the pancakes. It also gives the pancakes a tangy flavour.
- Room temperature ingredients- room temperature ingredients form an emulsion which traps air. It is this trapped air that expands during cooking process producing the fluffiness and avoids sogginess (this is also true with baked goods).
- Handle your egg whites- whisk or whip the room temperature egg whites until soft peaks form. Be gently folding the egg whites into the batter to avoid deflating the air from the egg whites.
- Mix wet and dry ingredients separately- the gluten in the flour (leads to tough chewy pancakes) only develops after the flour is moistened, mixing the dry and wet ingredients separately before combining enables thorough combination of most ingredients. Then when you combine the two together, you will use a light touch to avoid over-mixing the batter, minimising formation of gluten.
- Don’t over-mix the batter- over-mixing batter deflates the air bubbles trapped in the batter thus the pancakes will not rise into light and fluffy pancakes as desired. Don’t be scared of a few lumps in the batter, they will disappear especially in the resting stage.
- Let the batter rest- this allows the starch granules in the flour to expand resulting in an airier pancake ( 10 minutes is good).
- Cooking process- cook the pancakes on medium heat to prevent them from cooking too fast outside and the inside left not so cooked. Don’t pat down or press down on the pancake, since this will push out the pockets of air resulting in a dense pancake.
Meal prep trick.
Pancakes are a good make ahead breakfast treat for those working weekdays’ mornings. I make them in two batches on Sundays, we enjoy one batch and cool and freeze or put it the fridge for another breakfast day. The trick is to freeze each pancake individually.
Fridge trick- Pancakes can last in the fridge for 2 to 3 days if placed in a Ziploc bag or an air tight container. Put a kitchen paper towel in between each pancake.
Freezer- these pancakes also freeze well, put the pancakes in a flat sheet pan close but not touching, then freeze for 30 minutes until frozen before putting them in a big Ziploc bag or airtight container, this helps avoid the pancakes sticking to each other. Or place each pancake in a sandwich Ziploc bag before putting them in a large Ziploc bag or airtight container. They can last in the freezer for up to 3 months.
- quarter measuring cup
- non-stick pan
- 3 large bowls
- whisk or hand-mixer/cake mixer
- 3 cups self raising flour
- 3/4 tsp salt
- 4 tbsp sugar
- 2 egg yolks room temperature
- 4 egg whites room temperature
- 3 cups butter milk warm
- 1 tsp vanilla extract
- 3 tbsp melted butter cooled
- 1/4 tsp cinnamon powder
- 1/4 tsp baking powder
- 3 tbsp white vinegar room temperature
Making butter milk
- Mix the vinegar with the warm milk and stir and let it rest for 5 to 10 minutes for the milk to curdle.
Making the batter
- In bowl 1, whisk the dry ingredients; flour, sugar, salt and cinnamon powder.
- In bowl 2, whisk the egg whites until fluffy soft peak form
- In bowl 3, mix the butter milk, vanilla essence, egg yolks and mix well. Finally, add the melted butter to combine all the wet ingredients
- Pour the wet mixture in bowl 3 into the dry mixture in bowl 1 and gently whisk together avoiding over-mixing. Don't fear some little lumps in the batter they will disappear during resting time and cooking process.
- Fold in the egg whites in bowl 2 being very careful not to deflate the air pockets in the egg whites and the batter.
- Let the batter rest for 5-10 minutes before cooking.
Cooking the pancake
- On medium heat, heat the pan and using a the measuring cup, scoop and pour the mixture on the pan. It will spread itself into a round beautiful pancake.
- Cook the pancake until bubbles start forming on-top of the pancake and the sides start to dry (you can cover with a lip for extra fluff). Flip and cook the other side.
- Transfer the cooked pancake to a clean plate, its ready.