Wednesday, March 16, 2011

FLUFFY PANCAKES

PANCAKES WITH WHIPPED VANILLA CREAM & SYRUP© BUSOG! SARAP! 2011

I have tried many pancake recipes and this particular one has a permanent page in Cusinera’s private cookbook.  Tried and tested, this Fluffy Pancakes recipe hits the spot every time we have Pancake Day in the TRIBE’s household.

Original recipe requires buttermilk but I hardly find buttermilk where I live so I’ve replaced it with normal milk with lemon juice.  Don’t be turned off with the lemon juice as you will hardly taste it once the pancakes are cooked.

 

FLUFFY PANCAKES

INGREDIENTS:

2 1/2 cups  plain flour

2 eggs

1/2 cup white sugar

2 heaping tspn baking powder

2 tspn baking soda

1/2 cup cooking oil

1/4 tspn salt

2 1/2 cups = (2 tbspn + 1 1/2 tspn lemon juice and rest milk)

*used U.S Measuring Cups & Spoons

IMG_2067


COOKING PROCEDURE:

~  Before preparing all the ingredients, you have to first make your milk/lemon solution.  Place your lemon juice first before filling up with milk to total the required 2 1/2 cups, let it stand for 5-10 minutes before using.

PANCAKES STEP1-4© BUSOG! SARAP! 2011

~  In a bowl, combine dry ingredients and then add in your eggs and cooking oil.  You can use a whisk (manual), handheld mixer or stand mixer….mix the ingredients in the bowl slightly and then gradually add in your milk/lemon solution.  Beat/whisk the batter until the texture becomes smooth, scrap the sides and bottom to dislodge the deposits of dry ingredients once or twice while you’re beating the batter.

~  Strain through a fine metal sieve to remove small lumps.

PANCAKES STEP5-8© BUSOG! SARAP! 2011

~  Heat  your nonstick pan over high and then once the pan is hot, reduce the heat to medium.  Using a 1/3 measuring cup, scoop a cupful of batter and pour it in the middle of your pan.  Wait for the surface to be bubbly and then flip it quickly and cook for 10-15 seconds.  Stack the cooked pancakes on a platter while you finish the rest of the batter.

 

PANCAKES WITH WHIPPED VANILLA CREAM & SYRUP PIC2© BUSOG! SARAP! 2011FLUFFY PANCAKES WITH VANILLA WHIPPED CREAM AND GOLDEN SYRUP

PANCAKE DRIZZLED WITH SYRUP WITH WHIPPED VANILLA CREAM & PEACHES© BUSOG! SARAP! 2011FLUFFY PANCAKES (drizzled with Maple Syrup) WITH VANILLA WHIPPED CREAM & SLICES OF PEACHES

 

BEST WITH:  Vanilla Whipped Cream, Golden Syrup, Maple Syrup, Ice Cream, Honey, Peach Slices and many more…….

NOTES:

  • This recipe is good for 4-5 people.  If you love lots of whipped cream with your pancakes double the batch of your Vanilla Whipped Cream.
  • If you notice the different surface texture on my two last pancakes pictures, the one with the golden syrup was cooked in a nonstick pan without oil, while the one with the peaches on the side was cooked with about 1 tspn of cooking oil on the pan.
  • You have to manipulate your stove temperature to achieve that right golden brown colour.  No stove are the same, too high it will burn your pancakes on the surface but have a raw middle, too low it will dry out you pancakes and it will take you ages before your finish your batter.
  • Bottled lemon juice is fine to use if you cannot find fresh lemon.

5 comments:

  1. I will definitely try this but I am substituting cake flour instead of all purpose flour.

    ReplyDelete
  2. Buonissimi i tuoi pancake! Da noi in italia non è ricetta comune, li ho visti qui sul tuo blog e domenica mattina li ho fatti ai miei bimbi. Erano felicissimi!!! Complimenti!
    Mi sono messa nei tuoi "seguaci", spero ti faccia piacere!
    Paola

    ReplyDelete
  3. Thank you Paola for trying out this pancake recipe, you made my day=) I'm glad your kids love them, thanks also for following Busog! Sarap!

    ReplyDelete
  4. HI! Please explain further: 2 1/2 cups = (2 tbspn + 1 1/2 tspn lemon juice and rest milk)???

    Thanks!

    ReplyDelete
    Replies
    1. put the lemon juice first in you measuring jug or cup and fill it up with milk to make it 2 1/2 cups in total.

      Delete

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