This pancake recipe is guaranteed to always give you light and fluffy pancakes.
How to Know When Pancakes are Ready to Flip
Flipping pancakes can be tricky. If you turn them too early, they’ll have a pale yellow surface. We want them to have the lovely golden brown hue we all love. Leaving them in the pan for too long can overcook or even burn them.
Some recipes may say that the first side of the pancake will cook in 2 to 3 minutes, which isn’t wrong. Our pancakes took about the same time to cook each side.
However, time isn’t the only thing to be mindful about when you’re making pancakes. Here are some important tips we’ve learned.
Pay attention to the heat: you should set your pan to a medium heat if you’re using a heavy duty pan, or on medium-low if your pan has a thin base. When you pour the batter into the pan, you should hear a gentle sizzle. If you hear a loud and aggressive sizzle, you may want to lower the heat or you’ll burn the pancake.
Notice the transformation of the batter: you will see bubbles forming on the surface of the pancake. That’s just the chemical reaction of leavening agents happening. Notice how they appear very fast but then slow down at the end. You’ll also see that the more bubbles appear, the drier the batter becomes. If you can touch the edge of the pancake with a spatula without ruining its shape, that’s your time to flip.
What to Serve With Pancakes
Many people love their old-fashioned pancakes with just maple syrup. Some may add bacon and scrambled eggs because they go so well with the sweet pancakes. But they’re not very healthy, and we’re aiming for a nutritious breakfast.
We would recommend serving your pancakes with some sort of fresh juice. Whether it’s a glass of sugar-free orange juice, or homemade carrot orange pineapple juice, if you’re feeling fancy.
Now that sounds like a healthy breakfast to me.
|Recipes||Course||Calories (kcal)||Saturated Fat (g)||Sodium (mg)|
|Pancake||Breakfast, Main Course||504||8||471|
|Carrot Orange Pineapple Juice||Beverage||89||0||40|
- 2 cups all-purpose flour
- 1/4 tsp salt
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 2 cups whole milk
- 2 tbsp sugar
- 2 medium eggs egg whites and yolks separated
- 2 1/2 tbsp unsalted butter melted, divided
- 4 tbsp maple syrup
- 6 oz blueberries
- 2 oz strawberries removed stems and quartered
- In a large bowl, sift together flour, salt, baking powder, and baking soda. Set aside.
- In another bowl, combine whole milk, sugar, 2 egg yolks, and 2 tbsp melted butter. Whisk until the sugar is dissolved.
- Add the milk mixture to the flour. Mix with a spatula until just combined (there should be lumps of flour left.) Set aside.
- In a deep and clean bowl, add 2 egg whites and start beating on low speed for 3 minutes with a hand mixer, then increase to high and continue for another 2 minutes. The egg whites should reach the soft peak stage.
- Add the egg whites to the batter. Gently fold the egg whites into the batter until fully combined. There should be no visible streaks of egg whites.
- Heat a nonstick griddle or frying pan over medium heat. Using the remaining 1/2 tbsp melted butter, brush a thin layer of butter onto the pan. With a ladle or measuring cup, scoop the pancake batter and pour it into the center of the frying pan (you should hear a gentle sizzle). Cook for 2 to 3 minutes per side. Repeat with the remaining batter (we used a 1/3 measuring cup and made 12 pancakes in total.)
- To serve: place a stack of 3 pancakes on a warm plate, garnish with strawberries, blueberries, and a drizzle of maple syrup.
- Here’s a tip on how to check if your egg whites have reached the soft peak stage: lift the whisk or the beaters out of the eggs. If a peak has formed but is flopping over to one side, barely holding its shape, you have your soft-peak egg whites.
- We used a small frying pan so the cooking process was rather slow. However, you can speed up the process by using a big frying pan or griddle so that you have more surface area on which to cook your pancakes. You can also use 2 pans (or more) to cook and work simultaneously.