Pancakes from beginner to pro
Serves 1
Directions
- 1For the classic method, combine flour, sugar, baking powder, and salt in a bowl.
- 2Add melted butter and an egg to the dry ingredients.
- 3Drizzle in milk and whisk until smooth but still thick.
- 4Fry the classic pancake batter for 3 minutes on each side.
- 5Stack the classic pancakes and top with maple syrup.
- 6For the buttermilk pancakes, combine dry ingredients as before.
- 7In a separate bowl, combine buttermilk, vanilla, egg, and butter.
- 8Add the wet mixture to the dry ingredients without overworking the batter.
- 9Spoon the buttermilk batter into the pan, fry, flip, and stack the same as before.
- 10For the Japanese souffle pancake, sieve flour and cornstarch into a bowl.
- 11Whisk egg yolks, milk, and vanilla in a separate bowl.
- 12Whisk the egg whites with sugar until they form stiff peaks.
- 13Gently fold the whipped egg whites into the yolk mixture for a light and airy batter.
- 14Start cooking the souffle pancakes on a very low heat.
- 15Build up tall mounds with spoonfuls of batter.
- 16Add a touch of water to the pan to keep them moist and cook with a lid on for 5 minutes.
- 17Flip the souffle pancakes, add more water, and cover for another 5 minutes.
Ingredients
- 300 g plain flour
- 55 g sugar
- 1 large egg
- 425 ml whole milk
- 25 g butter, melted
- 4 tsp baking powder
- 0.5 tsp salt
- 240 g plain flour
- 530 ml buttermilk
- 2 large eggs
- 50 g unsalted butter, melted
- 35 g sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp vanilla extract
- 60 g cake flour
- 50 ml whole milk
- 50 g sugar
- 4 large eggs
- 0.5 tsp vanilla extract
- 0.75 tsp baking powder
Equipment
whiskmixing bowlfrying panspatulahand mixersievelid
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