Fluffy Pancakes (Print Version)
# Ingredients:
→ Crêpe batter
01 -
2 tsp of vanilla extract
02 -
4 eggs
03 -
400g of flour
04 -
85g of sugar
05 -
400ml of buttermilk
06 -
1 tbsp baking powder
07 -
1/2 tsp baking soda
08 -
2 to 3 tbsp sunflower oil for cooking
→ Topping ideas
09 -
Fresh fruit
10 -
Maple syrup
11 -
Chocolate spread
12 -
Icing sugar
# Instructions:
01 -
Use a beater to whisk egg whites for about a minute. Add sugar and continue until stiff peaks form. Set aside for later.
02 -
Combine the yolks with vanilla and beat for 2 minutes until it gets a bit foamy. Then slowly mix in the buttermilk.
03 -
Stir together the flour, baking powder, and baking soda. Sift this directly into the yolk mixture and gently fold to avoid lumps.
04 -
Gently add the whipped whites into the batter, folding slowly to keep the air in. Let this rest for a good 10 minutes.
05 -
Heat a little oil in a frying pan over medium. Scoop about 1 tbsp of batter for each pancake. Once small bubbles pop up, flip them over, brown the other side, and repeat until the batter is done.
06 -
Pile the ready pancakes onto a plate and top them however you like. They taste amazing warm or even cold.
# Notes:
01 -
Whipping the egg whites and folding them in makes super fluffy and airy pancakes.
02 -
Giving the batter a little time to rest activates the baking powder and soda perfectly.
03 -
These pancakes are delicious both fresh out of the pan and after cooling down.
04 -
This recipe gives you around 15 medium-sized pancakes, depending on how much batter you use.