Blog

ethereal pancakes

I published this pancake recipe for the first time in 2006 and thought it was time to take a closer look. It's a recipe I use a lot, which results in a nice, classic stack of pancakes with incredibly delicate crumbs and golden edges. The pancakes have lightness and buoyancy and a good color. The real reason why I love this recipe is that it is infinitely adaptable. I used it as a basic recipe for pancakes and as a starting point for endless pancake adjustments and I heartily encourage you to do the same. You can experiment with a range of flours, liquids, and add-ins, and I list a number of suggestions below.

Buttermilk, yogurt or milk? – use what you have!

You can make these pancakes with just about any liquid you have on hand. I have listed them in order of preference. Buttermilk is wonderful, but yogurt also works like a dream. Not everyone has buttermilk, but many people have a cup of yogurt. Do it! Thin Greek yogurt with the same amount of water. For this recipe, I would combine 1 cup + 2 tablespoons of Greek yogurt with the same amount of water. If you are using a standard yogurt, you should not dilute it.

Both of the above (buttermilk or yogurt) are A-plus options. Don't you have any other? Milk, oat milk and almond milk have good results. If you use one of them, let the dough rest for 5-10 minutes before cooking so that the dough can thicken a little.

Experiment with different flours in your pancakes

First of all, I want to say that you can use all-purpose flour in this pancake. But definitely experiment with more nutritious whole grain flours if you have them (I have suggestions below and in the recipe). White wholemeal flour works wonderfully here. It is the Trojan horse made from wholemeal flour, because for fussy people who do not eat anything brown or healthy, it can be said to be white. It is made from a variety of hard white winter wheat berries and the nutritious bran and germ are not processed as they are found in all-purpose white flour. The white wholemeal flour results in a delicate crumb.

Rye pancakes: Replace about half of the all-purpose flour with rye flour.

Oatmeal pancakes: Replace 1/3 cup of flour with quick-cooking oats or oatmeal that you have flashed in a blender. These are particularly suitable for cooked banana slices. Sprinkled with a little brown sugar instead of syrup.

Tiny cereal pancakes: Stir 1/2 cup of cooked quinoa or millet into your batter.

Blueberry Beet Pancakes (Vegan):: If you are looking for a colorful vegan pancake variant – hearty, substantial, delicious and child-friendly.

Variations from other chefs

Some of you have left helpful comments for improvements and variations of this recipe over the years, and I wanted to list a few:

Lactose intolerant: Jenny remarked: "I made this morning for my lactose intolerant twins and replaced 1C soy milk with 2 1/4 C buttermilk. They were absolutely fantastic! I ground 2 C wheat berries that made 4C flour and doubled the recipe for my big family. "

A lot of bran: Rachael says: "I would really encourage you to add bran to your waffles or pancakes next time. I will replace up to half of my flour with bran (sometimes I have to reduce the liquid a bit or add something thicker like yogurt) because of the bran does not absorb milk) … it gives things a wonderfully nutty taste and lightens the texture considerably, not to mention the good fiber for you.

Extra credit fluffy

I customized the recipe here so that you can separate your eggs and whip the whites into fluffy tips. It is an annoying step and requires additional effort, but it is well worth it. You fold the white into your dough as the last step before cooking and it gives the pancake batter a really nice lightness. That said, if you're not ready for it, no big deal – flip the two eggs and add them to the liquid mixture.
Fluffy pancakes recipe

Favorite toppings for your pancakes

Whole blueberry maple syrup: This is my favorite syrup for these pancakes and well worth the extra effort. It is delicious, fragrant and beautiful without being overly sweet. To make blueberry maple syrup, put half of a 6-ounce basket of blueberries, 1/4 cup sugar, 1/4 cup maple syrup, and 2 tablespoons of water in a medium-sized saucepan over medium-high heat. Heat and stir until the sugar has dissolved. Simmer for 5 or 6 minutes or until the blueberries start to split. Remove from the heat and press the blueberry mixture through a fine sieve into a bowl. Mash the fruits to extract all the juiciness. Throw away the solids. Stir the remaining blueberries in the warm syrup and set aside. You can use any sugar you like here – white, brown, coconut, etc.

Churro-style cinnamon sugar: Mix 2 tablespoons of cinnamon with 1/2 cup of sugar and stir well. Sprinkle generously over hot butter pancakes. You can also experiment with the sugar mix by adding a pinch of ground cloves or curry powder and / or crushed rose petals.

Delicious add-ins

Berry: When adding berries to your pancakes, add them to your pancakes after they are on the grill. This way your pancake batter will keep its color.

Bananas: When adding banana slices to your pancakes, add them after the pancakes are on the grill.

Increases: Adding a boost of oat bran, wheat germ, nutritional yeast, kale or beet powder, hemp or linseed is always an option. I usually start with one or two tablespoons.

Some cooking tips

My preferred pan for pancakes is cast iron, but any pan with constant heat is fine. The key is to reach and maintain the right temperature. Too much heat and you get burnt pancakes that are undercooked in the middle. Too little heat and it will take forever to cook and in the end it will be a little dry with a hardened crumb. I tend to start at a lower temperature than I think I want and sneak it up from there.

Keep these pancakes warm!

Unless you have a frying pan or several pans, you have to make your pancakes in batches. And you don't want your first round to get cold while you do the next. If you have a cooling shelf that you use for cookies, you can provide it here. After transferring from the pan, place pancakes, preferably in a single layer, on the cooling shelf and place them in a 200F oven to keep them warm. I like the cooling shelf better than a plate because it allows air to circulate around the entire pancake. This way, the undersides of the hot pancakes will not get damp.

Enjoy the pancakes! If you're looking for breakfast recipes, don't miss this healthy cereal or the best waffle recipe (seriously!). These homemade cinnamon buns, a loaded frittata, tofu scrambled eggs, herb cream cheese scrambled eggs and the baked oatmeal are always popular. Ooh – I also love this cinnamon-vanilla sunflower butter on freshly baked toast.

Leave a Reply

Your email address will not be published. Required fields are marked *