EASY FLUFFY PANCAKES RECIPE FROM SCRATACH #BREAKFAST #DESSERT
How we make the best custom made fleecy flapjacks. This simple formula makes hotcakes that are light and cushioned and requires a couple of basic fixings you likely have in your kitchen at the present time.We cherish basic, no-bomb plans and this formula is only that. It's fast to make, and we're willing to wager you have all that you have to make them at this moment.
Before, we approached boxed flapjack blends. Not any longer. Boxed blends are incredible, however everything expected to make delightful hotcakes as of now sits in our kitchen. We bid farewell to the hotcake blend and haven't thought back since.
This formula is simple! The flapjacks aren't excessively sweet and are softly scented with vanilla. They are tasty AND they are effectively adjusted to what you have in your kitchen. How about we do this!
INGREDIENTS :
- 1 1/2 cups (195 grams) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder, see notes for substituting baking soda
- 3/4 teaspoon kosher salt or 1/2 teaspoon of fine sea or table salt
- 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
- 1 large egg
- 4 tablespoons unsalted butter, melted, plus more for skillet
- 1 teaspoon vanilla extract
INSTRUCTION :
MAKE BATTER :
- Whisk flour, sugar, baking powder and the salt in a medium bowl.
- Warm milk in the microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
- Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
COOK PANCAKES :
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter. (The batter will be on the thicker side, see video)
- Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
- When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.
NOTE :
- When measuring your flour, before you scoop the flour into your measuring cup, fluff or stir the flour in the container (or bag) first. This aerates the flour and makes the measurement more accurate. Alternatively, you can stir the flour in the container, and then scoop it into your measuring cup. Then when the cup is full, use a straight edge to scrape away the excess flour. Doing this prevents adding too much flour to the batter, which causes the dough to be too thick.
- Substitute for baking powder: To use baking soda instead of baking powder, you will need to swap the milk for sour milk or buttermilk and use 3/4 teaspoon of baking soda. If you do not have buttermilk, you can make homemade buttermilk or “sour milk” by stirring 1 tablespoon of lemon juice or vinegar into the 1 1/4 cups of milk called for in the recipe and setting it aside for 10 minutes. The addition of sour milk is required because, unlike baking powder, baking soda needs acid to work in the recipe. If you go with the baking soda/sour milk combination, the pancakes will be just as fluffy as the original recipe.
For more detail : http://bit.ly/310QII5
