Pancake … simple, easy, delicious and NO baking needed! This is the kind of cake that you want for busy crazy morning. Who doesn’t want an easy breakfast? Pancakes are breakfast items that you wouldn’t miss in the menu when you eat out in a restaurant, but the good news is you don’t have to go to a restaurant to have a good pancake. You can make it at home, and I’m not taking about you grabbing a box of pan cake mix and making it at home. I know that grabbing a box of pancake mix is probably the easiest way, but hear me out and give this recipe a chance. You can make your own pancake mix at home, and I promise you it wouldn’t even take 15 minutes of your time, and you don’t even have to make a lot and have it sit in your pantry for who knows how long. You can make it ahead of time, mix the dry ingredients and in the morning just add the liquid ingredients, just like a box pancake mix but 101 times better. It only uses very basic baking ingredients that you probably already have in the kitchen. I had been buying pancake mix for a long time, I guess ever since I can remember this is why I know how convenient it is to use a pre-mix pancake mix. I wished I’d made the homemade version sooner than later, its just so much better knowing that I did it from scratch and I used ingredients I am familiar with. I had been busy and focus making all those cakes and pastries from scratch that I forgot about pancakes, and it’s even 101 times easier than any cake you could make because there’s no baking involve. No need to open the oven, and everything happens in one bowl. I maybe late in the game, but better late than never. So, I’m encouraging you to give homemade pancake a chance, I guarantee that you will not regret it.
I’ve tried some recipes for pancakes and I have to admit that I always ended up disappointed. One time it ended up flat and rubbery, yaiks! I even got to the point that I almost gave up on the idea on making my own pancake mix. Well, that was just me when I feel disappointed, but I know that I’ll get back on it again, and I did. I finally found the perfect balance in this pancake, it’s soft and yes it’s fluffy! Goodbye tough, flat and gummy homemade pancakes! This is a classic vanilla pancake, and you will be hearing a lot about this in more of my pancake series post to come. Vanilla pancakes are the perfect base or starting point in making pancake variations, like blueberry, chocolate chip, strawberry, chocolate and more. Once you got a nice base, the variations are endless! Experiment and have fun, then enjoy eating it.
After my few unsuccessful attempts, I thought It will be helpful to list some tips more than trick to having a soft and fluffy pancakes. In my upcoming post, I’ll also talk about pancakes disasters and how to fix them. For now, let’s start with DO’s that you should follow so that you will end up having a pancake that looks like what I have in the photo. So, here are my few tips.
Tips to Soft and Fluffy Pancakes
- Measure the ingredients properly – You will only be using few ingredients for pancake, and one of the main ingredients is flour. Since pancake are almost like instant cake that doesn’t require whipping and creaming, it is important to have the right amount of flour. Too much flour can make the cake tough, and too little can make it runny. So measure properly and use the spoon level technique. This means scooping the flour using the measuring cup, and then using the handle of the spoon or fork or anything flat to level the flour. Don’t just tap it to get it level, little amount matter in making this pancake.
- Do NOT over mix the batter – You’ve probably read this time and time again because it is an important thing to remember in making cake, muffins or quick breads. The more you mix, the more gluten develops which will result to a tough dense pancakes, you don’t want that. Stop as soon as the wet and dry ingredients are incorporated, there will still be small lumps but those are fine. Don’t try to make the batter smooth.
- Allow the batter to rest – Let the batter sit for at least 10 minutes and up to 30 minutes. All that gluten that was activated when you mix the batter will relax, and the starch in the flour will absorb the liquid in the batter, making it thicker. Keep it chilled in the fridge.
- Don’t flip too soon – Are we not all excited when its time to flip the pancakes? That’s my favorite part, but flipping soon could end up with a distorted torn pancakes. So how do you know when it’s time to flip? When the top of the pancakes starts to have large burst bubbles and the top is slightly getting cook and dry, the side should also be browned and stable so that it could hold the pancake when you flipped it. A soft uncooked edge will break the pancake you flip it.
- Hot pan but not too hot – Excited to cook the pancake and eat it? Don’t bump up the heat, and be patient. High heat can cause uneven cooking resulting to burnt outside and uncooked inside. You want a medium steady heat so that the pancake is cook evenly inside and out.
- Greasing the pan – Don’t go pouring oil into the pan please. Brush butter on the pan or use paper towel to brush it with oil. You want it nicely greased, but not swimming with oil. Pouring the oil directly to the pan can cause uneven cooking as some part will absorb too much oil, not to mention you will end up with a greasy pancakes.
- Don’t try to make the consistency smooth – This is one instance in making “cake” that lumps are ok. You will definitely have a thick batter with lumps in it, expect that to happen and don’t panic. You are on the right track. As long as the wet and dry ingredients are mix well and no trace of raw flour in the batter, that should work.
- Do a test run – Although optional, it’s always good to cook 1 piece first before cooking a bigger batch. This will give you chance to adjust the heat and practice on your “flipping”. Once you get used in making pancakes, you wouldn’t even have to do it. Adjust the heat as needed for the succeeding pieces.
There you go, 8 simple tips to have a soft and fluffy homemade pancakes. Let’s put it to use, and let me know how it goes for you when you try it.
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt ( I used fine salt)
- 2 tbsp granulated sugar
- 1 1/4 cups milk (any milk will work)
- 1 egg – room temperature (egg yolk and egg white separated)
- 3 tbsp butter melted and cooled
- 1 tsp vanilla extract
Dry Ingredients: In a small bowl, whisk flour, baking powder, salt and sugar. Set aside. At this stage, you can keep it refrigerated or stored in a can/bottle for use when you need it.
Wet Ingredients: Combine the milk and beaten egg yolk together.
Dry + Wet Ingredients: Add the wet ingredients mixture to the dry ingredients mixture, gently stir until just combined and no flour traces of raw flour. Lumps are ok, do not try to make the batter smooth as it will make the pancake tough and flat.
Gently stir in the melted butter and vanilla extract.
- In a separate bowl, whisk egg whites for about 1-2 minutes or until white and fluffy. Gently fold in the pancake batter until just combined. Do not over mix to avoid deflating the air.
- Alternatively, you can also use the entire egg and add the whole egg in step 2. The whisking of the egg white aims to give a fluffier and softer pancake, although using a whole egg works too also produces soft and fluffy pancakes. In this recipe, I whisked the egg whites.
Heat your frying pan or griddle to medium and brush the pan with butter or grease it with oil using a paper towel. Flip the pancake when bubbles on the top start to pop and the sides are browned and stable. Cook the other side about 2-3 minutes. Wipe your pan off after every two batches or so, and grease with butter and oil as needed.
Makes 6 pancakes (1/3 cup measurement)
Looking for a low carb version? Try this Low Carbs Almond Pancakes, so good!
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