• RECIPES

Recipe Directions

To make the mix for the pancakes smooth, all the ingredients must be at room temperature. At the end of the recipe, see how to make fantastic pancakes with caramelized bacon and read all my secrets!

Sift the flour with the baking soda and baking powder into a bowl.

Beat the egg with the sugar and salt with an egg whisk until they dissolve. Add the sour milk and milk and continue beating. Finally add the melted and cold butter.

Pour the sour milk mixture with the milk in the bowl with the flour and mix with the whisk until the porridge for the pancakes is homogenized.

Heat a non-stick pan and lightly butter. With a spoon, spoil in the pancake pan the mixture and let it brown for 2 minutes on each side.

Serve the pancakes with honey, maple syrup, chocolate, yogurt, fruit or sugar.

For pancakes with caramelized bacon

Heat the pan, add a little butter and empty a spoonful of the pancake porridge.

When cooked on one side and while the surface of the pancake is still wet, place a piece of caramelized bacon on each pancake.

Turn the pancake over and bake for a while to stabilize.

Serve the pancakes with caramelized bacon with a bit of butter and a little maple syrup.

Secrets for fluffy and perfect pancakes

No one resists fluffy pancakes with the right humidity and great taste! To make them fluffy and delicious, follow the original American recipe and all the secrets I have below for sure success.

Do not stir your mixture for a long time

The reason is that by mixing the liquid ingredients with the flour, the gluten grid begins and develops. That happens because with a lot of mixing, the dough or porridge that is mixed starts to become chewy, making the pancakes elastic and not fluffy.

So if you want fluffy pancakes, mix liquid and solid ingredients so that the ingredients are homogenized and you do not see the flour. This is enough. Then let the mixture rest.

Be sure to let the mixture rest 

After you prepare it, make sure that the porridge rests. While waiting, the gluten lattice stops growing. As the porridge rests, the flour slowly absorbs moisture from the liquid ingredients. As a result, you will have the fluffiest pancakes you have ever tasted.

Milk or sour milk in the mixture?

If you want your pancakes to be fantastic in taste, fluffy, soft and light, use sour milk in the mixture instead of milk. The acidity of sour milk together with the puff pastry, make them puffy and delicious.

You can replace sour milk with milk, cream, or yogurt. But with sour milk, their taste and texture are special and unique.

Sieving is necessary

You must definitely sift the solid ingredients because this will dissolve any lumps from the flour and the mixture will need less mixing, since the liquid materials will be discarded more easily from the flour.

What flour is ideal for the juiciest pancakes?

Use soft flour. The mixture becomes airy and more spongy, with holes in between and the pancakes come out juicier with more moisture after baking. But if you do not have soft, use all-purpose flour.

Strong or low fire for fluffy pancakes?

A hot pan on medium to high temperature, lightly oiled, is ideal to give shape quickly, to make the pancakes thick and fluffy and to brown quickly.

-If the temperature is low, then the dough that will fall into the pan will spread and begin to absorb the fat. As a result, you will have thinly baked pancakes.

-If the fire is very strong, then it will brown quickly from the outside, but it will not have time to puff and cook properly the inside.

Also, for better baking in pancakes every time you pour mixture into your pan, grease the hot pan with melted butter before.

Do not turn the pancakes in the pan many times

1 time is enough. Turn them once when small holes appear on their surface and they puff. Then, turn them over.