How To Make Homemade Fluffy Pancakes
Pancakes are ideal as breakfast, but not only. They are a quick dessert, the joy of the little ones, because they don’t have to wait too long.
These pancakes can be served with a variety of creams or jams, with honey or different syrups. I think they are to everyone’s liking.
I often make them for the family and there is nothing left on the plate.
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Pancakes are fluffy, soft and very tender pancakes. This recipe for pancakes is one of the most successful, they are easy to make and the result is excellent. Pancakes are usually served with a piece of butter on top (when the pancakes are still warm), a little honey, maple syrup, chocolate sauce or your favorite jam.
A big plus of these pancakes is that they are baked without oil, just grease the pan a little at the beginning, for the first pancake. They are very effective, tender, and will certainly bring out many moans of joy from those who taste them.
There are two types of pancakes. Those made with sweet milk and those made with clabbered milk. I tried the version with clabbered milk because it seemed to me that the pancakes would be fluffier and tastier. It seems that I was right because I got some incredible fluffs.
Of course you can replace the clabbered milk with buttermilk or yoghurt. If necessary, you can also use yogurt mixed with a little water. It is important that to be sour milk, because it reacts with baking powder and bicarbonate and the result is wonderful pancakes.
Put the flour with salt, sodium bicarbonate and baking powder in a bowl. Mix well.
In another bowl, mix the clabbered milk with eggs, sugar, butter and vanilla.
Mix this composition well with a spoon.
Add the flour mixture over the clabbered milk, eggs, etc.
Mix very lightly, so that the dough to be lumpy – then let it sit for 15-20 minutes.
It is very important that the dough to be lumpy, otherwise they will not be so fluffy.
Over 15-20 min the lumps will dissolve, then mix well.
Heat the pan well and pour a little oil into it.
Wipe well with paper napkin, in this way the oil will spread well and the excess oil from the pan will be absorbed.
Pour the batter into the pan with a large spoon or ladle.
Stretch it a little so that it is in the shape of a circle about 7-10 cm in diameter.
Cook on medium-low heat until many air bubbles form on top.
Then take a spatula and turn them with firm and quick movements.
Leave it on the heat for another 1 minute, then remove the pancake from the pan and pour the next one.
They are served warm/hot with a piece of butter on top, honey, maple syrup, chocolate sauce, jam, etc.
Enjoy, Good Appetite!