Who doesn’t love pancakes? They’re the perfect breakfast food for lazy weekends or special occasions. And if you’re looking to switch up your pancake game, we’ve got just the thing for you: fluffy, melt-in-your-mouth pancakes that are so thick and luscious, you’ll feel like you’re eating clouds. Check out these two delicious recipes to get your taste buds tingling!
Classic Fluffy Pancake Recipe
If you’re a fan of classic pancakes (who isn’t?), this recipe is for you. The key to these pancakes is using buttermilk – it gives them a slight tanginess and a lot of tenderness. Here’s what you’ll need:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients over the dry ingredients and whisk until just combined – it’s okay if there are a few lumps.
Heat a nonstick skillet or griddle over medium heat. Using a 1/4 cup measure, drop the batter onto the skillet and cook until bubbles form on the surface and the edges start to look set. Flip and cook for another minute or two, until golden brown on both sides. Serve with butter and maple syrup, or any other toppings you like.
Thick Fluffy Japanese Style Pancakes
These pancakes are a little more involved than the classic ones, but they’re so worth it. They’re inspired by soufflé pancakes from Japan, which are known for their jiggly, fluffy texture. Here’s what you’ll need:
- 3 egg yolks
- 1/3 cup milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
In a large bowl, whisk together the egg yolks, milk, flour, baking powder, and vanilla extract until smooth. In a separate bowl, beat the egg whites with an electric mixer until foamy. Add the sugar and cream of tartar, and continue to beat until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture, being careful not to overmix. Preheat a nonstick skillet or griddle over low heat. Spray six 3-inch wide ring molds with cooking spray and place them on the skillet. Fill the molds about halfway with the batter. Cover and cook for 5-7 minutes, or until the bottom is golden brown and the top is set. Remove the molds and use a spatula to flip the pancakes. Cover and cook for another 2-3 minutes, until the other side is golden brown. Serve immediately with butter and syrup.
So there you have it – two of the most delicious and fluffy pancake recipes around. Whether you’re a fan of classic pancakes or want to try something new, these recipes are sure to satisfy your pancake cravings. Enjoy!
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