I’m not the biggest fan of breakfast. I usually eat something easy like cereal or oatmeal on weekday mornings. But I like to make a nice brunch on the weekends to ease into my plans for relax. So, I went on a hunt for a pancake recipe a few months ago, and I found it. What makes it the best recipe ever? It makes THE fluffiest pancakes on the planet! No, the universe! Not to mention they taste great, cost a fraction of what you’d pay at a restaurant, and your friends will be racing to get invited over for weekend brunch. It’s not my recipe, and here’s the official link (http://allrecipes.com/recipe/fluffy-pancakes-2/). Based on the nearly 4,000 5-star reviews, I fully believe this is a winner.
So, how does it make the fluffiest pancakes ever?! There are two essential components here. This delves into some basic food science stuff that is really neat to share. Firstly, we add vinegar to the recipe. Vinegar? You must be thinking, “EEWWW!” but you can’t taste it! It’s super important to the recipe because, along with the baking soda and baking powder, it acts as the leavening agent which helps the pancakes rise. Also, the second key point is to not over mix the batter. Combine everything until it’s just mixed, meaning leave it a little lumpy. Over-mixing the batter will develop the gluten protein complex in the flour and yield a really chewy pancake (no thanks)!
You can dress your pancakes whichever way you want. But if you’re like me and maple syrup is a little too sweet, then try a couple of different ideas. There is nothing like adding fresh blueberries or some chocolate chips. You can add it to the batter but I recommend making the pancakes plain and serving it with the extras on the side. This way, the pancakes stay extra fluffy. My favorite way is eating them with cooked bananas on the side. After the pancakes are made, cut a couple of bananas in half length-wise. Place them evenly in the non stick pan and cook each side for about 30-45 seconds. It makes the bananas softer and sweeter. Who wouldn’t want that!?
Also, this recipe makes REAL pancakes. Don’t combine this recipe with another recipe for “protein pancakes” because it will yield less fluffy (and less delicious) pancakes. If you want more protein during breakfast, eat an egg separately. Leave the pancakes alone and leave them fluffy!! You might also ask, “Aren’t pancakes super unhealthy?” It depends…on what you eat it with and how many you eat. Besides, it’s the weekend: have a pancake.
World’s fluffiest pancakes
Yields four 6-inch pancakes
Cost: $0.50/pancake = $2.00 total
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
First, combine the milk and vinegar. Let it sit for a few minutes. It’ll look chunky, but don’t worry. It hasn’t gone bad. Warm a non stick pan on medium heat.
Secondly, melt the butter in the microwave for 30 seconds until completely melted. Set it aside for a few minutes and allow it to cool. You want it to cool so that it doesn’t cook the egg when you combine them.
Thirdly, combine all the dry ingredients into a medium sized bowl and stir until thoroughly mixed. Then add the milk/vinegar, egg, and cooled melted butter. Mix until just mixed. Don’t over mix it!
Lastly, add the batter to make approximately four 6-inch pancakes. Cook each side for about 2 minutes until each side is golden brown.
I hope you love these pancakes as much as I do. Happy eating, friends.
Thomas Ngo 🙂
NASM Certified Personal Trainer