I do not remember at what stage I jumped on the “I love PANCAKES for breakfast” bandwagon but now I secretly wear a shirt bearing those words! I can eat them at any time of the day and in any form. Especially, when I have delicious and colorful berries at my disposal, the foodie in me knows no bounds.
There is an unspoken pleasure in watching the syrup trickle down the sides of the pancake stack creating a sun-kissed waterfall. Don’t you agree?
To be honest, I had failed several times in making those picture perfect fluffy pancakes and always wondered what I was doing wrong!? Was it the eggs? Should I use buttermilk instead? Was the pan not hot enough?
Then it hit me, in a rush to mix everything together I conveniently forgot to get all my ingredients at room temperature before beginning! This is a small but a major step in making them fluffy.
Secondly, lot of fluffy pancake recipes call for buttermilk, and there is a reason. The acidity in buttermilk reacts with the baking soda which aides in giving pancakes that much needed rise. If you cannot get your hands on buttermilk, you can make your own by mixing a cup of milk with a tablespoon of white vinegar or juice of fresh lemon and let it react for ten-fifteen minutes.
Thirdly, make sure you have even heat on your pan. A simple test to do that is to sprinkle some water on it and if it sizzles immediately then your pan is ready to go. This ensures you get a beautiful brown-golden pancake top without any spots. Coating your pan with a non-stick spray makes sure the pancakes do not stick. A simple trick is to use the spray (or butter) and wipe it off with a paper napkin. Do this after every batch.
Lastly, use a 1/4 cup measure to scoop and drop the batter into the pan so that you get uniform pancakes. Start from the center working towards the sides in circular motion.
This is one of my favorite recipes as it requires few simple ingredients which I always have on hand. It takes few minutes to make, and tastes so much better than a store bought box mix.
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 8-10 Pancakes
1 3/4th Cup All Purpose Flour
1 tsp baking powder
1/2 tsp Baking Soda
Pinch of Salt
3/4th Cup Buttermilk
1/4th Cup Milk
2 Tbsp Butter
4 Tbsp Honey
2-3 drops of Vanilla extract
Berries for decoration and taste (Optional)
More Honey /Maple Syrup to drizzle on top (according to preference)
(Before you begin make sure all your ingredients are at room temperature.)
- Melt butter in a microwave or on stove top and keep it aside to cool. Meanwhile, mix together buttermilk, milk and eggs.
After the butter cools off, add in four tablespoon of honey along with a pinch of salt and stir until combined. Add this in the buttermilk, milk and egg mixture and give it a good stir. To that, add 2-3 drops of Vanilla extract.
Put together your dry ingredients, all purpose flour, baking powder and baking soda in a bowl. Make a well in the center and slowly add your wet ingredients and gently fold everything together till you get a lumpy batter. It is normal for the batter to have small lumps.
Heat a nonstick pan/ griddle, on medium heat and using a small scoop pour a small amount of pancake batter into round shapes. Flip them when you see bubbles on the top and the edges becoming dry. It takes a little practice to flip them, and it is OK to sacrifice one or two pancakes if this is your first time.
Just keep making them one at a time until you get the hang of it.
Finally I topped them with some colorful berries and enjoyed it with a cup of steaming hot Chai!