Make this super soft, American Fluffy Pancakes for your family and bet you will get more kisses for this.
It’s National Pancake Day on the 9th of Feb this year and every super store you visit, the hoardings are calling you aloud.You can’t miss the huge shoutouts by hit or miss. The kiddos walk past the aisles and remind me “it’s pancake day soon – when are are we making Pancakes? Have we got a Pan, have we got flour, honey, maple syrup? “My My.. Q’s didn’t end there. So this year it happened to be a Pancake week at home, a week ahead.
As usual, SoS message to our family Chef friend and the recipe comes through Whatsapp. I follow the recipe to T, flavours were abundant in those mini circular sweet blankets but they didn’t turn out fluffy. One more attempt with more baking powder yet the airy fluffy pancake didn’t happen in my pan. A brief conversation on the phone on what went wrong and the culprit was Baking Powder. Unless the baking powder is fresh from the pack, rather from a newly sealed pack you might find deteriorating results.
The very same evening, Baking Powder – an essential item off the list with a longer expiry date was picked. I made a whole new set of Pancake and something went wrong again.I didn’t give up and made yet another batch without whipping egg white separately. Instead mixed dry ingredients and wet ingredients together with a simple whisk ensuring no lump formation. My heart was pumping quite fast with no anticipation for this batch to click. On the hot griddle pan that had a gently coating of oil, I added my first ladle of new Batter. As the top surface just started to bubble and the batter slowly began to rise, I flipped it over … Voila.. The fluffy pancakes happened just as I wanted!!!
3 Unsuccessful attempt and still I didn’t give up 🙂 It was totally worth it, making it all over again until I got it right – Fluffy American Pancakes.
Enjoy the Thick, Fluffy American Pancakes with Berries, Butter and Maple Syrup.
- 135 g Plain Flour
- 7 g Baking Powder 1 tsp + a little more
- 3 g Salt 1/2 tsp approx
- 3 tsp Caster Sugar
- 130 ml Milk
- 2 Tsp of Sunflower/Olive Oil
- 1 Large Egg Slightly Beaten
- Orange Zest for flavor - Optional
- 1 Tsp Vanilla Extract - Optional
Sift the Flour, Baking Powder, Caster Sugar and Salt together. In another bowl, mix milk, oil and lightly beaten egg. Add the wet ingredients to dry gradually with constant whisking in between, making sure there is no lump formation. Add orange zest and give it a good mix.
Heat the non-stick pan on medium heat, making sure it is hot. Using a tissue paper, coat a layer of oil on it. Pour 2 small ladle of the batter onto the pan, allowing it to spread on its own. When the bubbles begin to appear, flip the pancake and cook for another 1 minute or so. The pancakes would rise about 1/2 inch. Fry until they turn slightly golden.
Repeat the process until all the batter is used up. Keep the pancakes warm by stacking them in an oven ( heated at the lowest setting). I could make 8 Pancakes with this measurement.
Serve the stack of Fluffy American Pancakes with Maple Syrup and fresh Blueberries like I did.
You could use any syrup of your choice - Honey, Golden Syrup, Maple Syrup or even Salted Caramel. You could also add your toppings like Blueberries, chocolate chips etc on top after pouring the batter into the pan. Some people prefer to allow the batter to rest for at least 20 -30 minutes. If you would like your pancakes airier, you could whisk the egg white separately until stiff peak and then fold in the batter. For more indulgence, use melted butter instead of oil.