Have you ever been frying pancakes and wondered why they do not rise as much as you want them to despite your efforts? Yes, I know the feeling of those pancake mornings where instead of getting puffy and tender cakes, I get flat and dull discs. I came across a great recipe from a professional chef recently that altered my pancake experience for the better.
Here is the piece of the puzzle that you have been missing all this time (or rather the batter).
Ingredients:
- 2 cups of flour
- 3 tablespoons of sugar
- 1/2 cup of butter, melted
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 2 eggs
- 1/4 cup of vegetable oil
- 1 1/2 cups of milk
- 1/2 teaspoon of vanilla extract
Ok, let’s get to it then. The first time I did this, I was still sleepy but needed my coffee fix. However, the thought of having pancakes kept me going with the hope of having fluffy ones. The best part? It’s the simplest recipe ever; you don’t need any kitchen appliances, only two bowls, a whisk, and a griddle or a pan.
Step 1: Mix the Dry Ingredients
In a large bowl, mix 2 cups of flour, 3 tablespoons of sugar, 4 teaspoons of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of baking soda. Whisk these together until they are thoroughly mixed. This step is very important because it ensures all the leavening agents are evenly distributed, allowing the batter to rise properly.
Step 2: Prep the Wet Ingredients
In another bowl, beat 2 eggs and then mix in 1/4 cup of vegetable oil. Once they are well combined, add 1 1/2 cups of milk and 1/2 teaspoon of vanilla extract. Mix all the ingredients until they are well blended. Make sure the oil and eggs are well mixed to form a smooth mixture before adding the milk.
Step 3: Combine and Rest
Now, add your wet ingredients into your dry ingredients. Here’s where you need to be careful: combine the two but do not overmix. The batter should be quite stiff and slightly lumpy. Believe me, it is okay if your batter is lumpy; that is an indication that you have not overmixed it, which would develop too much gluten and make the pancakes tough. Let the batter stand for 10 minutes. This resting time allows the baking powder and baking soda to activate and thicken the batter.
Step 4: Heat the Griddle
While your batter is resting, prepare the griddle or non-stick pan you will be using. Place 1/2 teaspoon of oil on the griddle and spread it over the entire surface. Heat it to 350°F. If you are using a pan, ensure it is well heated to a medium temperature. This step ensures the pancakes cook well on both sides and develop a nice golden-brown color.
Step 5: Cook to Perfection
Using a portion scoop or 1/4 cup measure, place the batter on the hot griddle in 4-inch circles. Here’s a pro tip: do not make the batter too thin because this helps achieve the desired height. Cook the pancakes for 2-3 minutes on one side. You will know they are ready to flip when they appear frothy and some parts have become golden brown. Turn them over and cook for an additional 1-2 minutes on the other side.
Step 6: Keep Them Warm
If you are making pancakes for many people and want everyone to have hot pancakes at the same time, set your oven to 200°F. Transfer the pancakes to a wire rack set on a baking sheet and keep them warm in the oven until you are ready to serve. This way, you can serve a large number of pancakes that are all warm and fluffy.
Enjoy Your Fluffy Pancakes
And there you have it! These are the best, light, and fluffy pancakes that will make you the king or queen of breakfast. Serve them with a small piece of butter, a teaspoon of maple syrup, and fruit salad on the side. They are so good, you might want to make it a new weekend ritual.
Preparing these pancakes has become one of my favorite activities at home. It is almost therapeutic to transform ordinary ingredients into a breakfast that feels like a warm hug. Trust me, the next time you are craving a warm breakfast, this recipe is one to try out.
