American Style Fluffy Pancakes

These are 100% my go to dessert, because there are always delicious and super easy and quick to make. There is a little story behind how I learnt to make these. I went to Glasgow to do some free work for some award winning bakeries, cafes and, bistros. And whilst I was at one of the establishments I met a lovely lady who (not going to lie) changed my perception on baking all together. She did simple things, like shortbread and scones, differently than what I was used too and I will never go back. This was one of her recipes. It may sound silly when you read the recipe that I am so amazed by it, or maybe it won’t sound silly at all but in my many years of education and baking, I would have never dreams to make pancakes this way. Even if a recipe said so. Which is another reason why I like to post my recipes on here, because if there is anyone reading this out there that is sometimes sceptical over what a recipe says, you know that the ones you see here have all been tried and tasted.

So to start off (this will make at least 25 pancakes dependant on the size you make them) you will need 450g of self raising flour, 120g caster sugar, 2 tablespoons of baking powder, 50g of butter (melted), 4 eggs and 300g buttermilk (or the equivalent if you make your own).

In a bowl sift your flour and baking powder together then add half of your sugar and stir until fully incorporated. Add your melted butter and egg yolks together in a separate jug along with the buttermilk and mix. Add the liquid mix to your dry mix and whisk together. Your mixture should be slightly runny, if it is not, then just add some milk until it is the right texture. With your egg whites, make a meringue. Whip them up to a soft peak then start to add the other half of your sugar, gradually. Whisk this until it makes a hard peak.

Pre heat your grill or frying pan to about 180 degrees. Make sure the pan or grill is oiled, it shouldn’t be swimming in oil but should be oiled enough to ensure that the pancakes do not stick to the surface.

Once you have your liquid batter and your meringue done, fold your meringue into the liquid batter, but make sure you do not beat out all of the air you have in your meringue. using a measuring cup (or what ever you have handy at the time), measure out 1/2 a cup of batter at a time and put into your well oiled pan or onto your oiled grill. Flip regularly.

When the batter looks cooked on all edges of the pancake you can take it off. It will continue cooking whilst it cools, which will ensure that they are 100% done.

Finally, add anything you would want to them. Bacon, berries, maple syrup, chocolate syrup, Nutella and bananas  or just have them with some good old icing sugar dusted on the top of them. What ever floats your boat 🙂

Hope you enjoy your pancakes and happy baking 🙂

 

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