Sunday, November 13, 2011

Fluffy Pancakes With Butter & Maple Syrup

oh pancakes, how you make my mornings shine.
Don't you just love pancakes in the morning?

I know I do.

Pancakes have now taken on so many different forms, from sweet to savoury, from banana to smoke salmon toppings, that it is almost impossible to decide which is my favorite! Gone are the days where the only pancakes we knew as little kids were those plain, simple flapjacks.

So today, I've decided to make just that. Those good old hotcakes with just some butter and maple syrup. To savor the beauty of it without the frills. It also helped that I wanted to complement them with the Canadian maple syrup that my dear friend recently gave me heh.

This easy recipe only takes 10 minutes to prep and 15 minutes to cook. I love how it requires only a few basic ingredients and the pancakes turned out nice and fluffy with a buttery, eggy taste to it. Delicious, I say! Just a note, this recipe doesn't call for buttermilk. Also, I had to grease my skillet several times between pancakes cos the pancakes tend to absorb the oil quickly.

So, gather your family/friends for a treat and some fun flipping pancakes in the air (figuratively, unless of course, you are an expert with your spatula and pan!) and have your pancakes the conventional way or jazz them up with some fresh fruits and jam!

Fluffy Pancakes With Butter & Maple Syrup (From Every Day with Rachael Ray)
Makes 12 pancakes

1 1/2 cups of flour
3 tablespoons of sugar
1 1/2 teaspoons of baking powder
1 teaspoon of salt
1 1/4 cups of milk
1 egg, separated
3 tablespoons of butter, melted, plus more (unmelted) for serving
Maple syrup, for serving

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined.

2. Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.

3. Grease the griddle and ladle on 1/4 cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Serve with butter and maple syrup.

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