HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
FLUFFIES
The key to this recipe is not to overbeat the egg whites--you only need soft peaks. Don't be scared away by separating the eggs because this really is a very quick and simple pancake recipe that requires only a little more effort than a pancake mix. The egg whites keep them light and the sour cream gives it a nice tang. I can see why kids would like these--they're kid-sized.I found this recipe in America's Best Lost Recipes/America's Test Kitchen. The recipe is from Dawn Karrington in Kissimmee, Florida. Her Grandma made them for her, and she makes them for her kids today.
Provided by AmyZoe
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk the flour, sugar, salt, and nutmeg in a large bowl.
- Beat the egg yolks and sour cream in a medium bowl until smooth.
- With an electric mixer or whisk, beat the egg whites in a large bowl to soft peaks.
- Stir the egg yolk mixture into the flour mixture until just combined. The batter should be lumpy with visible streaks of flour.
- Using a spatula, carefully fold the whites into the batter until just combined. Do not overmix--a few streaks of white should be visible.
- Heat 2 teaspoons of oil in a large nonstick skillet over medium-low heat for 5 minutes.
- Drop the batter by tablespoons into the pan.
- Cook until the pancakes are evenly browned on both sides, 3 to 4 minutes.
- Repeat with the remaining batter, using additional vegetable oil as needed to grease the pan and serve with butter and syrup.
Nutrition Facts : Calories 119.7, Fat 8.8, SaturatedFat 3.6, Cholesterol 114.2, Sodium 142.2, Carbohydrate 5.7, Fiber 0.1, Sugar 0.9, Protein 4.3
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
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