THE FLUFFIEST, MOST DELICIOUS PANCAKES..... EVER!
Updated: Nov 18, 2018
I was brought up on Crepes. A delicious yet very thin style of pancake. My mum made the best sweet crepes as a treat that we simply garnished with lemon and sugar. A childhood memory that lasts forever!
I was very proud when I learned how to master making the perfect crepe batter from scratch.
Whipping up these thin delicacies on the odd occasion over the past 20 years was a triumph every time:)
As a family we travelled to the United States since I was a small child and one of my favorite things to look forward to, was eating thick fluffy pancakes drenched in maple syrup. I wasn't used to this style and it was also so yummy!
I thought to myself one day I would learn how to make them.
This year it was time. I was on the hunt and mission to make the best, fluffiest pancakes that would make even Betty Crocker proud. This of course was not just for me, as I was sure that if I did accomplish this achievement, Angelis would fall in love with me all over again.... as I know her stomach holds her heart:)
I had tried. I had failed. I had tried and failed again and I just couldn't get it right. They always came out too heavy and not fluffy at all. What was I doing wrong?
After some research Angelis and I realized that I was over stirring the batter! I was so used to making a perfectly smooth consistency for crepes, I didn't realize this is HUGE NO NO to accomplish the fluffiness we need.
Angelis came in to save the day. I prepared another batch of all the ingredients but now Angelis was now in charge of mixing all of it together. She stirred slowly and confidently. The batter was thick and it was lumpy............VOILA!
It was May 13th 2018 (I know this because it was my mums 70th birthday) that Angelis and I created the ultimate, thick and fluffy pancakes and I couldn't have done it without her!! Every time we make this recipe, Angelis is now in charge of the most important part of stirring everything together. GO TEAM!
If you follow the recipe below you will not be disappointed. You can enjoy them anyway you like with limitless toppings and syrup, but I have also added a wonderful recipe for a very easy to make lemon blueberry sauce that compliments them perfectly :)
We hope you enjoy them as much as we do!!
So lets go to the recipe:
Serves approximately 10 - 12 pancakes
2 cups (150 g) all-purpose flour
¼ cup (50 g) granulated sugar
2 tsp (6 g) baking powder
½ tsp (2.5 g) baking soda
1 pinch salt
1 ¾ cups (450 mL) buttermilk
¼ cup (60 mL) vegetable oil
2 large eggs
1 tsp (5 mL) finely grated lemon zest
Butter, for greasing the pan
Maple syrup, for serving
1. In a large mixing bowl, sift the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk, oil, eggs and lemon zest. Add this to the dry mixture and whisk just until blended, but a few lumps are still visible (this ensures you have not over-mixed the batter.)
2. Preheat a griddle over medium-high heat and lightly grease the pan. Drop ladles of batter onto the skillet, fitting in as many as the pan fits without crowding. Cook the pancakes for 3-4 minutes, until bubbles begin to appear and the pancakes looks matte at the edges. Flip the pancakes and cook another 2-3 minutes before removing to a place. Continue until all of the batter has been used.
3. Serve the pancakes immediately, with maple syrup or the blueberry lemon sauce !
We also like to sprinkle powdered sugar on top.
As you can see Angelis goes wild and also likes them with whipped cream :)
Blueberry lemon sauce:
6 tablespoons sugar
4 teaspoons cornstarch
4 teaspoons fresh lemon juice
1 cup water
2 1/2 cups fresh blueberries, divided
1 teaspoon finely grated lemon peel
Whisk sugar, cornstarch, and fresh lemon juice in small saucepan until cornstarch dissolves. Add 1 cup water and the blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes.
If you need to add a little more water do so, depending on the consistency you like.
Take off the heat and it is ready to serve!