Fluffy Pancakes

Fluffy Pancakes! Have you ever woken up on a sunny morning and felt for something warm, delicious, and dripping with honey or maple syrup? On certain days, you may desire an energy boost. Pancakes can provide that extra bit of fuel to get up and accomplish tasks. Plus, these pancakes are golden, airy, and fluffy.

Did you know that ancient civilizations made pancakes? This was a fascinating fact to stumble upon, and archaeological and literary evidence suggests that these ancient people enjoyed eating pancakes.

Pancakes have been around for the longest time and have been powering the world for ages. In the 5th century BCE, Cratinus from Ancient Greece mentioned a flat cake called ”tagenites”. These flat cakes were made from flour, honey, olive oil, and curdled milk. These ”tagenites” were cooked on a hot stone.

During the 19th century, Alfred Bird discovered baking powder, which transformed flat pancakes into fluffy, light, and airy pancakes. Prior to the invention of baking powder, pancakes were dense, thick, and heavy. Baking powder helps create tiny air bubbles in the pancake batter, giving it a fluffy texture.

What do you Need Make Fluffy Pancakes?

Flour, Eggs, Baking Powder, Baking Soda, White Vinegar, Salt, Sugar, Milk, Butter and Vanilla Extract.

Flour forms the base of the batter. Use white all-purpose flour. Eggs serve as a binding factor. Use one large egg or two small eggs. The eggs we had on hand were small, so we used two instead of one large egg. Baking powder creates tiny bubbles in the batter, making the pancake airy and fluffy. Baking powder has a leavening effect, which means that it softens and lightens the batter.

Baking Soda and White Vinegar, when combined, double the leavening effect of the baking powder, making it doubly powerful in raising the pancake and elevating it to extra fluffiness. Salt, Sugar, Milk, Butter, and Vanilla extract enhance the flavour of the pancake.

Instructions

Start with a large bowl and sift the flour and other dry ingredients such as baking powder, baking soda, salt, and sugar. This process helps to incorporate more air into the flour. Repeat this step by lifting the pre-sifted flour and other dry ingredients with the sieve.

Add the white vinegar to the milk, stir it, and let it sit for five minutes. Notice that the milk has curdled as a result of the vinegar. The sour milk will help break down the gluten in the flour, thus making a softer pancake. The leavening effect will be amplified when the vinegar is combined with the baking soda.

Mix the melted butter directly with the sour milk. It is easy to melt the butter; simply place it in a small bowl and into the microwave. Combine the dry ingredients with the wet ingredients. Make sure to use a large enough bowl to accomplish this task. Make sure to stir the batter and remove any lumps of flour. The batter should be smooth in texture. This will ensure that your pancakes are light and fluffy.

Add oil or butter to the small pan and gently ladle a scoop of pancake mix into the pan. Each side of the pancake should take two to three minutes on medium heat. When the pancake starts to form, make sure to gently lift it up with a spatula or spoon to check if it has browned.

Flip to the other side and repeat the process when it is nicely brown. Once it is cooked, remove the pan to a plate. Repeat the process and keep re-adding oil or butter to ensure the next pancake cooks perfectly.

What to Serve with Fluffy pancakes?

Serve with maple syrup, honey, or vanilla ice cream. Other options include fresh fruit such as mandarin, bananas, blueberries, or strawberries.

This recipe is one of the best for making fluffy pancakes at home. It is pretty similar to Pancake and Waffle Houses around the world. The best part about this recipe is that it comes together easily and uses ingredients you will most likely have in your pantry.

How to Store Fluffy pancakes?

Use parchment paper to separate the pancake layers. Store in an airtight Tupperware for one to two days in the fridge and heat in the microwave. Pancakes can also be placed in the freezer, and they will last for two months. Microwave at interval bursts of 20 seconds; they should heat up quickly.

If you have a lot of pancakes and do not want them soggy after a microwave session, line them up on a baking tray and bake for five to ten minutes at 175°C. You can also use a toaster to heat the frozen pancakes.