Monday, October 19, 2015

Fluffy Sunday Morning Pancakes

As soon as the mercury dips I deem it as the best excuse to eat lots & lots of fluffy pancakes. We have to prepare for winter hibernation after all. I’ve posted about the ways that I achieve fluffy pancakes here & have written about delicious pumpkin pancakes here. However, it’s dawned on me that I’ve never given you my basic & perfect sunday morning fluffy pancake recipe even though I’ve been known to spam your instagram feeds with my stacks of pancakes on any given sunday morning.

Today is the day I’ve giving it to you here on the blog! I look forward to seeing your fluffy stacks so be sure to tag me (@mrshoh or #heatheromade) so I can peep your work.

Disclaimer: Yes, these pancakes will take longer to prepare than just adding water to a mix but they will taste that much better. They are made with simple & very real ingredients that you can find at any grocery store &/or probably already have on hand.



Ingredients:
  • 3/4 cup milk
  • 2 tablespoons apple cider vinegar (or you can use white vinegar  or lemon juice)
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, separate
  • 2 tablespoons butter, melted & cooled
  • cooking spray or extra butter

(to make this recipe into chocolate chip pancakes add 1/2 teaspoon of cinnamon & 1/4 cup of semi-sweet chocolate chips right before you add the egg whites)

Make’em!
  1. Combine milk with vinegar in a medium bowl & set aside for 5 minutes to "sour".
  2. Combine flour, sugar, baking powder, baking soda, & salt in a large mixing bowl.
  3. Whisk egg yolk, melted butter & vanilla into "soured" milk.
  4. Pour wet ingredients into the flour mixture & whisk together. Small lumps are ok - don’t over mix or the batter will get too tough - & why do more work than you need (??). Let sit for 15 minutes (or you can let this sit overnight in the fridge).
  5. In a small bowl whisk the egg white with a whisk until stiff peaks form. You can also use an electric mixer for this. (If you’re preparing the batter the night before wait to beat your egg whites until right before you want to cook your pancakes.)
  6. Gently fold the egg whites into your batter but don’t fully mix them in. You want to see white bits this will help with the fluff factor.
  7. Heat a large skillet over medium heat & coat with cooking spray (or melt a little bit of butter). Using an ice cream scoop, pour the portioned batter onto the skillet & cook until bubbles appear on the surface.
  8. Flip with a spatula (only once) & cook until browned on the other side. Stack your pancakes high for a real wow factor. Serve with butter & real maple syrup!














No comments:

Post a Comment