Recipe: Tasty Super Fluffy Pancake

Super Fluffy Pancake. Browse For Yummy & Hassle-Free Pancake Recipes From Kraft®. How Do You Make Pancakes Fluffy. You make pancakes fluffy by using leavening agents like baking powder, baking soda, and eggs.

Be the first to review this recipe. My Mom taught me this recipe and she always complained the pancakes came out "too fluffy", REALLY is that possible!! By not mixing out all the clumps the pancakes "pop" up when you flip them and are SOOOO good topped with fresh berries and whipped. You can have Super Fluffy Pancake using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Super Fluffy Pancake

1. You need of Dry mixture:.
2. It's 2 cups of all purpose flour.
3. Prepare 3 tbs of granulated of sugar.
4. You need 1 tsp of baking powder.
5. Prepare 1 tsp of baking soda.
6. You need 1 tsp of vanilla essence.
7. Prepare 1/4 tsp of salt.
8. Prepare of Wet mixture:.
9. It's 2 tbs of butter (melted).
10. You need 4 of eggs (seperate white eggs and yolks).
11. You need 2 cups of buttermilk.
12. It's 1 of until 2 tbs granulated sugar.

Overmixing your batter - overmixing your pancake batter will deflate a lot of the air bubbles in your batter, making it difficult for your pancakes to rise into the light and fluffy pancakes you want (the video in my recipe section is an example of this!). Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

Super Fluffy Pancake instructions

1. Sift all the dry ingredients and add the sugar in the end and stir them all together using balloon whisk. Set aside..
2. Melt the butter, set aside to cool. Crack the eggs and separate the yolks and the whites (save both). Whisk the egg whites until fluffy (like a whiskey sour consistency). Add the buttermilk to the egg whites..
3. If you don't have buttermilk you could substitute it with 2 cups of milk and add 1 tbs of white vinegar or lemon juice. Let it stand about 10-20 minutes and it's ready to be used. Or if you have plain yoghurt or source cream, use them instead, but try to make them a bit less thick, by using 1 cup of milk and 1 cup of plain yoghurt or sour cream..
4. In a separate bowl, stir the yolks until blended. Add 1 tbs of sugar. Stir to incorporate. Add the cooled, melted butter slowly into the egg yolk mixture. Slowly whisk the yolk mixture into the egg white mixture until fully incorporated..
5. Slowly whisk the flour mixture into the wet mixture so that no clumps form. Whisk through to fluffy consistency (try not to overmix) refrigerate for ten minutes. You need to rest the batter before using it. Don't skip this process, because it is important to make the buttermilk doing its best to the pancake and built a thick structure when the cooking process..
6. In a large skillet, generously spray non-stick spray into pan over medium-high heat (I used non-stick pan, so I didn't use any grease or non stick spray). With a large spoon, spoon a cookie-sized portion of batter into the pan. Don’t press on them. Let them sit there until you could see bubbles forming in the middle and a nice browning on the sides, it’s time to flip them (only do this once)..
7. Plate them up with maple syrup or honey. If you feel like making blueberry pancakes, add blueberries to the batter and do the same thing you just did before. Enjoy..
8. My other pictures of pancake..
9. .

Tall, fluffy pancakes make the best breakfast, especially when there's plenty of butter and syrup. Make it extra special with berries and whipped cream! Definitely saving this recipe - my partner and I agreed that these really are the *best* pancakes we've had. Honestly, I think they can compete with some restaurant pancakes. I subbed almond milk for regular milk.

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