Pancakes (American style)

I came across this recipe last year while reading food blogs and noted it down. Unfortunately, I don’t remember where I read it.

Thick, light, fluffy, bedecked with caramelised apples, chocolate and bananas, or eaten just with a drizzle of maple syrup with a pot of black coffee or tea, these pancakes will definitely make your morning.

This is the recipe I like to use for basic (American style) pancakes. Because they contain only two tablespoons of sugar, they’re best eaten with a topping. However, extra sugar added to the batter would make these just as good eaten plain.

Since I was making these pancakes for my brother, who prefers chocolate syrup on top, that is what I used. A topping that I am looking forward to trying for the first time is yogurt maple syrup which I read about on the ‘Cooking Healthy For Me’ blog, which has sadly been discontinued.

Makes: 5-6 (thick) pancakes

INGREDIENTS

  • 1 egg, separated
  • 1 cup flour
  • 2-3 tablespoons caster sugar
  • 3/4 cup buttermilk [or 3/4 cup milk + 2 tablespoons white vinegar]
  • 2 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

METHOD

  • If making your own buttermilk, mix the vinegar into the milk and let it stand for 5 minutes.
  • Using a fork, whisk the dry ingredients in a small bowl (flour, baking powder, baking soda, sugar and salt).
  • Separate the egg; whisk the egg yolk and butter into the buttermilk.
  • Using an electric beater, beat the egg white until soft peaks form.
  • Using a wooden spatula, carefully fold the dry ingredient mixture into the butter-egg-milk mixture. Use only 3-4 strokes to avoid overmixing the batter which produces doughy, tough pancakes.
  • Fold in the whipped egg white in as few strokes as possible.

The batter will be lumpy and uneven. You can cover this and leave it in the fridge overnight for the baking powder and buttermilk to produce an airy pancake the next morning. If not, even half an hour or using the batter immediately produce delightful pancakes.

FRYING:

  • I use a ‘one-egg wonder’ frying pan for these pancakes as it gives them the right size and shape.
  • Pour 2 tablespoons of the batter (for a slightly thinner pancake), or 3 tablespoons (for a thicker pancake), into the frying pan. You can pre-heat if you want the pancakes to cook faster, pouring it into a cold frying pan means they will take more time to cook.
  •  Flip the pancake when deep bubbles appear on the surface facing you.
  • The other side of the pancake will cook much quicker since the centre is already cooked through. The colour on the done side should be a rich golden-brown.

Pressure Points:

  1. Don’t over mix the batter (this means only folding it 3-4 times).
  2. Leaving the batter overnight will produce a lighter, fluffier pancake.
  3. When frying, use a very low heat setting as this allows the pancake to cook through without getting burned on the outside and remaining raw on the inside.
  4. Make sure you don’t flip the pancake before the right bubbles appear; these appear when you can smell the pancakes cooking, they will be very easy to flip and excess batter won’t drip as you make the flip.

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