Andy Cooks | Maybe Fluffy Pancakes Aren’t Your Thing? @andy_cooks | Uploaded June 2024 | Updated October 2024, 17 hours ago.
Fluffy isn’t the only thing that matters when it comes to pancakes. Syrup absorption, texture, mouthfeel all play a part in how a pancake eats. In today’s video, I tweak my favourite pancake recipe to suit my taste and show you how you can tailor the recipe to suit yours. So, did you find your pancake recipe? Let me know in the comments below.
Also, if you didn’t already know, you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
RECIPE: andy-cooks.com/blogs/recipes/pancakes
MY COOKBOOK: bit.ly/3WVoXAN
Pancakes
Ingredients
- 360g (12 ½ oz) flour
- 40g (1 ½ oz) caster sugar
- 10g (2 tsp) baking powder
- 6g (1 tsp) bicarbonate of soda
- salt, to taste
- 675ml (23 fl oz) buttermilk
- 220ml (7 ½ fl oz) milk
- 3 eggs
- 75g (2 ¾ oz) unsalted butter, melted
Method
1. In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
2. In another bowl, add the buttermilk, milk, eggs, and melted butter. Whisk well.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter.
4. Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
5. Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.
If you want fluffier pancakes:
Method
1. In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
2. In another bowl, add the buttermilk, milk, egg yolks, and melted butter. Whisk well.
3. Add the egg whites to a third bowl and whisk until you have soft peaks.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter. Then, fold through the whisked egg whites.
5. Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
6. Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.
FOLLOW ME:
Instagram: instagram.com/andyhearnden
TikTok: tiktok.com/@andy_cooks
Facebook: facebook.com/andy.h.cooks
Snapchat: story.snapchat.com/p/4730e972-0ae2-4135-8995-a2891534ae1a/1534118165082112
Website with all my recipes: andy-cooks.com
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Fluffy isn’t the only thing that matters when it comes to pancakes. Syrup absorption, texture, mouthfeel all play a part in how a pancake eats. In today’s video, I tweak my favourite pancake recipe to suit my taste and show you how you can tailor the recipe to suit yours. So, did you find your pancake recipe? Let me know in the comments below.
Also, if you didn’t already know, you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
RECIPE: andy-cooks.com/blogs/recipes/pancakes
MY COOKBOOK: bit.ly/3WVoXAN
Pancakes
Ingredients
- 360g (12 ½ oz) flour
- 40g (1 ½ oz) caster sugar
- 10g (2 tsp) baking powder
- 6g (1 tsp) bicarbonate of soda
- salt, to taste
- 675ml (23 fl oz) buttermilk
- 220ml (7 ½ fl oz) milk
- 3 eggs
- 75g (2 ¾ oz) unsalted butter, melted
Method
1. In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
2. In another bowl, add the buttermilk, milk, eggs, and melted butter. Whisk well.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter.
4. Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
5. Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.
If you want fluffier pancakes:
Method
1. In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
2. In another bowl, add the buttermilk, milk, egg yolks, and melted butter. Whisk well.
3. Add the egg whites to a third bowl and whisk until you have soft peaks.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter. Then, fold through the whisked egg whites.
5. Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
6. Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.
FOLLOW ME:
Instagram: instagram.com/andyhearnden
TikTok: tiktok.com/@andy_cooks
Facebook: facebook.com/andy.h.cooks
Snapchat: story.snapchat.com/p/4730e972-0ae2-4135-8995-a2891534ae1a/1534118165082112
Website with all my recipes: andy-cooks.com
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
