Pancakes from beginner to pro

Serves 1
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Directions

  1. 1For the classic method, combine flour, sugar, baking powder, and salt in a bowl.
  2. 2For the classic method, combine flour, sugar, baking powder, and salt in a bowl.
  3. 3For the classic method, combine flour, sugar, baking powder, and salt in a bowl.
  4. 4Add melted butter and an egg to the dry ingredients.
  5. 5Add melted butter and an egg to the dry ingredients.
  6. 6Add melted butter and an egg to the dry ingredients.
  7. 7Drizzle in milk and whisk until smooth but still thick.
  8. 8Drizzle in milk and whisk until smooth but still thick.
  9. 9Drizzle in milk and whisk until smooth but still thick.
  10. 10Fry the classic pancake batter for 3 minutes on each side.
  11. 11Fry the classic pancake batter for 3 minutes on each side.
  12. 12Fry the classic pancake batter for 3 minutes on each side.
  13. 13Stack the classic pancakes and top with maple syrup.
  14. 14Stack the classic pancakes and top with maple syrup.
  15. 15Stack the classic pancakes and top with maple syrup.
  16. 16For the buttermilk pancakes, combine dry ingredients as before.
  17. 17For the buttermilk pancakes, combine dry ingredients as before.
  18. 18For the buttermilk pancakes, combine dry ingredients as before.
  19. 19In a separate bowl, combine buttermilk, vanilla, egg, and butter.
  20. 20In a separate bowl, combine buttermilk, vanilla, egg, and butter.
  21. 21In a separate bowl, combine buttermilk, vanilla, egg, and butter.
  22. 22Add the wet mixture to the dry ingredients without overworking the batter.
  23. 23Add the wet mixture to the dry ingredients without overworking the batter.
  24. 24Add the wet mixture to the dry ingredients without overworking the batter.
  25. 25Spoon the buttermilk batter into the pan, fry, flip, and stack the same as before.
  26. 26Spoon the buttermilk batter into the pan, fry, flip, and stack the same as before.
  27. 27Spoon the buttermilk batter into the pan, fry, flip, and stack the same as before.
  28. 28For the Japanese souffle pancake, sieve flour and cornstarch into a bowl.
  29. 29For the Japanese souffle pancake, sieve flour and cornstarch into a bowl.
  30. 30For the Japanese souffle pancake, sieve flour and cornstarch into a bowl.
  31. 31Whisk egg yolks, milk, and vanilla in a separate bowl.
  32. 32Whisk egg yolks, milk, and vanilla in a separate bowl.
  33. 33Whisk egg yolks, milk, and vanilla in a separate bowl.
  34. 34Whisk the egg whites with sugar until they form stiff peaks.
  35. 35Whisk the egg whites with sugar until they form stiff peaks.
  36. 36Whisk the egg whites with sugar until they form stiff peaks.
  37. 37Gently fold the whipped egg whites into the yolk mixture for a light and airy batter.
  38. 38Gently fold the whipped egg whites into the yolk mixture for a light and airy batter.
  39. 39Gently fold the whipped egg whites into the yolk mixture for a light and airy batter.
  40. 40Start cooking the souffle pancakes on a very low heat.
  41. 41Start cooking the souffle pancakes on a very low heat.
  42. 42Start cooking the souffle pancakes on a very low heat.
  43. 43Build up tall mounds with spoonfuls of batter.
  44. 44Build up tall mounds with spoonfuls of batter.
  45. 45Build up tall mounds with spoonfuls of batter.
  46. 46Add a touch of water to the pan to keep them moist and cook with a lid on for 5 minutes.
  47. 47Add a touch of water to the pan to keep them moist and cook with a lid on for 5 minutes.
  48. 48Add a touch of water to the pan to keep them moist and cook with a lid on for 5 minutes.
  49. 49Flip the souffle pancakes, add more water, and cover for another 5 minutes.
  50. 50Flip the souffle pancakes, add more water, and cover for another 5 minutes.
  51. 51Flip the souffle pancakes, add more water, and cover for another 5 minutes.

Ingredients

  • 300 g plain flour
  • 300 g plain flour
  • 300 g plain flour
  • 55 g sugar
  • 55 g sugar
  • 55 g sugar
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 425 ml whole milk
  • 425 ml whole milk
  • 425 ml whole milk
  • 25 g butter, melted
  • 25 g butter, melted
  • 25 g butter, melted
  • 4 tsp baking powder
  • 4 tsp baking powder
  • 4 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 240 g plain flour
  • 240 g plain flour
  • 240 g plain flour
  • 530 ml buttermilk
  • 530 ml buttermilk
  • 530 ml buttermilk
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 50 g unsalted butter, melted
  • 50 g unsalted butter, melted
  • 50 g unsalted butter, melted
  • 35 g sugar
  • 35 g sugar
  • 35 g sugar
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 60 g cake flour
  • 60 g cake flour
  • 60 g cake flour
  • 50 ml whole milk
  • 50 ml whole milk
  • 50 ml whole milk
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder

Equipment

whiskmixing bowlfrying panspatulahand mixersievelid