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Lockdown Recipes: Classic and Fluffy Pancakes

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By Chef Maverick

Welcome to another of the #Lockdown recipes. We are making and baking easy food items with ingredients you probably have in your kitchen right now.

Today we will be making an Eazi-recipe Classic and Fluffy Pancake. Now I’m sure if you’re a bit of a culinary aficionado, you must have come across different varieties of Pancakes in the wild; well, everybody has their fav made from their Granny’s secret recipe.

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Heads up! Classic Pancakes (left) and Fluffy Pancakes (right)

Pancakes are certainly eaten for breakfast. If you’re gluten-sensitive, you can swap out the all-purpose flour for a gluten-free one at the same measurement.

Let’s get to it!

You’ll need:

PREP 10mins + COOK 20mins = TOTAL 30mins

Ingredients

  • 1½ cups all-purpose Flour
  • 2 tbsp Sugar
  • 1 tbsp Baking powder
  • ¼ tsp Salt
  • 1¼ cups Milk (dairy and non-dairy)
  • 1 large Egg
  • 2 tbsp Oil (plus more for pan)
  • 1 tsp Vanilla extract (optional)

Classic Pancakes

  • Whisk flour, sugar, baking powder and the salt in a medium bowl.
  • Whisk milk, egg, oil, and the vanilla extract in another bowl until combined.
  • Pour the milk mix into the flour mix and use a fork to stir until you no longer see clumps of flour. *Careful not to overmix the batter
  • Lightly brush a non-stick frying pan or skillet with oil then use a small cup or ladle spoon to scoop batter into the skillet.
  • In about 2 mins, the edge will firm and bubbles will appear on the top surfaces of the pancake, Use a spatula to flip it over. 
  • Once flipped, cook another 1 to 2 mins or until lightly browned and cooked in the middle. Serve immediately
  • Pancakes can be enjoyed with whipped cream, syrups, honey, ice cream, coleslaw, fruits or just melt a bit of butter over the stack of steaming hot pancakes

Fluffy Pancakes

  • Make your flour mix (see above)
  • Make your milk mix but using ONLY the yolk, separate the egg white into a clean bowl.
  • Pour the milk mix into the flour mix (see above)
  • Whip the whites to medium peaks using a mixer (or hand whisk).

Note: The eggwhite will change from a viscous liquid to a white froth and finally to foamy, cloud-like meringue. The meringue is ready when you lift the whisk up and the meringue peaks

  • Carefully, fold the meringue into the pancake batter using a spatula (Cut through the middle of the batter and then run the spatula around the sides of the bowl, folding the batter over the top). This will incorporate the whites and capture more air, making your pancakes fluffier.
  • Cook your pancakes (see above)
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If you made this recipe, post a picture of your finished product to our social media page with hashtag #LockdownRecipes.

Also, let us know the technical parts that stymied you so we can improve on simplifying the recipies for everybody!

You can follow Tolu on Twitter as @maverick

Image courtesy of Apple's Bite Editor - ApplesBite International Magazine
Chef-at-large | + posts

Wine-drinking, Award-winning Baker, Chef & Culinary Instructor.


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