Pancakes

Pancakes

Posted on January 25, 2020

Recipe borrowed from Carina Stewart and modified.

Perfect choice for family breakfast or brunch! I have tried many different pancake recipes, but these fluffy pancakes from Carina Stewart are the one recipe that I got stick with it. I love eating pancakes with nutella topped with fresh strawberries or cherries, honey and cinnamon, peanutbutter, banana and honey or for a more savory choice I like them with cream cheese topped with scrambled eggs. However these pancakes are so delicious that can be eaten with no topping at all! Everybody in my family loves them and it is one of our favourite weekend breakfasts.

These pancakes are easy to make and you will need about 30' to make 9-10 pancakes. I never have time to bring the egg and the milk to room temperature so they are the first ingredients that I bring out of the fridge when I decide to make the pancakes, and I let them come to room temperature meanwhile (do not worry if they do not come to room temperature completely, just use them as they are). The second thing that I do is to melt the butter in a small saucepan over low heat. I always melt more butter and use the remaining melted butter for cooking the pancakes. When the butter is almost melted remove it from hit, stir it to melt completely and let it cool until you prepare the rest ingredients. The third thing that I do is to place a non-stick pan over low-medium heat and let it heat enough, while I make the pancake batter. A properly heated pan is very important for the success of the pancakes.

Pancakes_Ingredients.jpg
Pancakes_Ingredients_Text.png

Hover over the image to see the ingredients

Tap on the image to see the ingredients

The next steps are quite easy. In a big bowl whisk all the dry ingredients: flour, baking powder, sugar and salt and make a well in the middle to prepare it for pouring the dry ingredients.

Pancakes_Mixing_Dry_Ingredients.jpg

In another bowl whisk well the milk with the egg, add the melted butter along with the vanilla and whisk well.

Pancakes_Mixing_Wet_Ingredients_4_Steps.jpg Pancakes_Mixing_Wet_Ingredients_1920_1080.jpg

Pour the dry ingredients into the well of the dry ones and whisk just to combined. Do not over mix, else you end up with stiff pancakes. Do not worry if the batter has some small lumps, your pancakes will end up perfect.

Pancakes_Adding_Wet_Ingredients_Into_Dry_1920_1080.jpg Pancakes_Mixing_Dough_1920_1080.jpg

Once your batter is ready and your pan is hot enough add a small amount of butter or place a paper towel in the remaining melted butter and rub the pan with it. Add 1 full ladle or 1/3 cup or 1 ice-cream scoop of pancake batter in the pan. If you want to add chocolate chips or blueberries this is the time to gently press them on the non-cooked side of the pancake. The pancake is ready to flip when it has bubbles on the top that start to bursts (2-3 minutes). Flip the pancake and let the other side cook for 1-2 minutes or until golden brown. Remove the pancake, clean the pan with a paper towel, and repeat with the remaining batter.

Pancakes_Adding_Dough_Into_Pan_1920_1080.jpg Pancakes_Ready_To_Flip_Pancake_1920_1080.jpg Pancakes_Baked_Side_Of_Pancake_1920_1080.jpg

The pancakes are to be served immediately after cooking it. If it is not to be served immediately, which is in most cases, place each cooked pancake on a wire rack in the oven at 50°C (130°F) in the grill (not fan-forced, else the pancakes will dry out) and serve them when they are all ready. It is common to serve the pancakes stacked. Avoid to stack the pancakes directly after cooking them and wait until all the pancakes have been cooked, else you will end up with soggy pancakes.

Pancakes_Kepp_Warm_In_The_Oven_1920_1080.jpg

Serve the pancakes with butter, maple syrup, honey, jam, nutella, fresh fruits or whatever you like!

Pancakes_Stacked_Pancakes.jpg Pancakes_Stacked_Pancakes_With_Strawberries_And_Poweder_Sugar_1920_1080.jpg Pancakes_with_Coffee_and_Strawberries_1920_1080.jpg

I also like a salty version of serving the pancakes with cream cheese topped with scrambled eggs, which makes the ultimate breakfast, especially if it is followed by a sweet topped pancake!

Pancakes_Salty_Pancakes_With_Cream_Cheese_And_Scrambled_Eggs_1920_1080.jpg
Pancakes

Pancakes


10'

Preparation Time


30'

Cooking Time


9-10 pancakes

Servings

Ingredients

  • 190 gr ( 1.5 cups ) all-purpose flour

  • 2 tbsp baking powder

  • 1 tbsp granulated white sugar

  • 1/4 tsp salt

  • 1 egg

  • 1.25 cups ( 310 ml ) milk

  • 57 gr ( 1/4 cup ) melted butter (plus more for cooking)

  • 1/2 tsp pure vanilla extract

Instructions

  • Place a non-stick pan on low-medium heat.

  • Melt the butter in a small saucepan over low heat. Remove it from heat when it is almost melted and give it a good stir in order to melt completely. Let it cool to room temperature.

  • In a big bowl whisk all the dry ingredients: flour, baking powder, sugar and salt.

  • In another bowl whisk well the milk with the egg. Add the melted and cooled butter and the vanilla extract and whisk well.

  • In the bowl with the dry ingredients make a well in the center of the dry ingredients and pour the wet ingredients. Whisk them just to combine. Do not over mix, else you end up with stiff pancakes. It is ok if the butter has some small lumps.

  • Once the pan is hot add a small amount of butter or place a paper towel in the remaining melted butter and rub the pan with it. Add 1 full ladle or 1/3 cup or 1 ice-cream scoop of pancake batter in the pan. If you want to add chocolate chips or blueberries this is the time to gently press them on the non-cooked side of the pancake.

  • The pancake is ready to flip when it has bubbles on the top that start to bursts (2-3 minutes). Flip the pancake and let the other side cook for 1-2 minutes or until golden brown.

  • Serve immediately. If not serving immediately (like in most cases) place the ready pancake on a wire rack in the oven at 50°C (130 °F) in the grill (not fan-forced, else the pancakes will dry out). This will keep the pancakes warm and soft till serving.

  • Clean the pan with a paper towel, and repeat with the remaining pancake batter.

  • When ready to serve stack the pancakes and serve them with butter, maple syrup, honey, jam, nutella, fresh fruits or whatever you like.

    Notes

  • Usually the recipes asks for eggs and milk in room temperature. Because I make these pancakes as breakfast I never have the time to bring the egg and the milk in room temperature. I try to get them out the refrigerator as soon as possible and I keep going with what I have. Still the pancakes end up every time fluffy and tasteful.

  • It is common to stack the pancakes in order to serve it. However if you stack the pancakes directly after cooking them and wait until the other pancakes to be cooked you will end up with soggy pancakes. Therefore place each ready pancake in the oven at 50°C (130°F) in the grill (not fan-forced, else the pancakes will dry out) and stack them as soon they are all ready for serving.

  • If you avoid dairy products feel free to use almond milk instead of milk. I have tried this out and the pancakes turned out even more fluffy and airy. Give it a try!

0 Comments

Add a comment




Bake is Yum uses cookies to improve your online experience and enable certain functionallity. By using Bake is Yum you agree to its use of cookies. Bake is Yum protects your data. You can learn more here.