Pancakes to me is synonymous with Sunday breakfast. This is such a breakfast classic. You can pair it with absolutely anything, from fruits to bacon, and it will still taste pretty damn good.
You will find two schools of thought when it comes to pancake making. One insisting on separating the eggs and the other that doesn't. I belong to the former category. I know its more effort, but its the only only way for fluffy pancakes. If you don't care too much for fluff and prefer a flatter flapjack, use whole eggs,
Ingredients:
2 Eggs (separated)
2 cups Flour
1 cup Buttermilk
4 tablespoons Sugar (varies on how sweet you want your cakes)
5 tablespoons unsalted butter ( melted and lukewarm)
2 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Vanilla essence
A pinch of salt
(optional: a shot of your favourite liqueur for added zing)
Separate the eggs. Put yolks in a large bowl. Add buttermilk and the butter to the yolks and stir to combine. In another bowl whisk up the egg whites till they are fluffy and form soft peaks.
In a third bowl combine your dry ingredients together ie: flour, sugar, salt, baking powder and baking soda. Add in the egg yolk mixture and stir still the ingredients loosely come together. Don't worry about the mix being lumpy. Now, gently fold the egg whites into the batter until incorporated.
Use a large, heavy skillet or griddle. If your Indian, use your dosa pan. Melt a tablespoon of butter and add the batter to the pan. Pancakes are ready to flip once a few bubbles appear on the surface and you can easily slide you spoon under. Flip till the other side is done as well.
Serve with:
The possibilities are endless! It is traditionally served with maple syrup, but my favorite is with Nutella, some bananas and my home made caramel sauce (recipe coming soon!). But it has known to go with ice cream, fruit, nuts, honey, whipped cream or any other sweet goodness you can think of. Or go the savory way of bacon and cheese.
Tip: I tend to mix the dry ingredients in a jar before hand and store it as a ready to use pancake mix. Makes the cooking time so much quicker.
You will find two schools of thought when it comes to pancake making. One insisting on separating the eggs and the other that doesn't. I belong to the former category. I know its more effort, but its the only only way for fluffy pancakes. If you don't care too much for fluff and prefer a flatter flapjack, use whole eggs,
Ingredients:
2 Eggs (separated)
2 cups Flour
1 cup Buttermilk
4 tablespoons Sugar (varies on how sweet you want your cakes)
5 tablespoons unsalted butter ( melted and lukewarm)
2 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Vanilla essence
A pinch of salt
(optional: a shot of your favourite liqueur for added zing)
Separate the eggs. Put yolks in a large bowl. Add buttermilk and the butter to the yolks and stir to combine. In another bowl whisk up the egg whites till they are fluffy and form soft peaks.
In a third bowl combine your dry ingredients together ie: flour, sugar, salt, baking powder and baking soda. Add in the egg yolk mixture and stir still the ingredients loosely come together. Don't worry about the mix being lumpy. Now, gently fold the egg whites into the batter until incorporated.
Use a large, heavy skillet or griddle. If your Indian, use your dosa pan. Melt a tablespoon of butter and add the batter to the pan. Pancakes are ready to flip once a few bubbles appear on the surface and you can easily slide you spoon under. Flip till the other side is done as well.
Serve with:
The possibilities are endless! It is traditionally served with maple syrup, but my favorite is with Nutella, some bananas and my home made caramel sauce (recipe coming soon!). But it has known to go with ice cream, fruit, nuts, honey, whipped cream or any other sweet goodness you can think of. Or go the savory way of bacon and cheese.
Tip: I tend to mix the dry ingredients in a jar before hand and store it as a ready to use pancake mix. Makes the cooking time so much quicker.
