This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Light, fluffy pancakes that are quick and easy to make! Accompanied by maple syrup, they're perfect for brunch, an on-the-go breakfast or a quick snack.
In the UK and the USA, these thick pancakes can be eaten in a savoury version, with bacon and eggs for example.
💙 Why you'll love them
- Ready in 15 minutes
- They require only a handful of ingredients
- They can be eaten at any time of day and can be frozen.
🧈 Ingredients
- Flour: I use all-purpose flour.
- Baking soda
- Brown sugar: reduce the dose slightly if you want the savoury version.
- Butter: preferably soft
- Milk: I recommend semi-skimmed.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
✅ Gluten-free and dairy-free version
- To make this recipe gluten-free, replace the wheat flour with a gluten-free flour (buckwheat, corn, chestnut, etc.). Please note that, depending on the flour you choose, it may flavour the pancakes.
- To make this recipe dairy-free, replace the milk with dairy-free milk. Dairy-free cow milk is available, but you can also use plant-based milks (which can also be used to flavor pancakes).
🥰 Expert tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Beat the egg whites until stiff : this is what gives the pancakes their ultra-soft texture. Don't skip this step!
- If you don't have a small pan, use a cookie cutter: the more the pancake batter spreads out in the pan, the less thick and fluffy it will be.
💡Frequently Asked Questions
Once you've poured the batter with your ladle into the hot pan with a dab of butter, wait a little while for it to start bubbling, then turn the pancake over to cook on the other side. After one or two minutes, it will be ready!
❄️ Storage and freezing
Storage
Don't put your pancake batter in the fridge - it will ferment extremely quickly! If you want to keep your pancakes: bake them all, cool them well and put them in a sealed tin in the fridge.
You can enjoy it for 48 hours. Just before eating, reheat them quickly in a hot oven.
Freezing
Bake all the pancakes according to my recipe, then leave them to cool. Place the 1st pancake on parchment paper and assemble: a pancake, a layer of parchment paper, etc... Then put them in a freezer bag, remove as much air as possible, write the date on them and put them in the freezer.
You can keep them for up to 2 months and defrost them whenever you need a quick breakfast.
😋 Other breakfast gems
- Çilbir : Turkish eggs with yoghurt sauce
- Stuffed crescent rolls
- Classic Chouquettes (French sugar puffs)
If you make these dreamy pancakes, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Dreamy pancakes
Ingredients
- ¾ cup all-purpose flour (100g)
- 1 teaspoon baking soda
- 1-2 tablespoons brown sugar
- 2 tablespoons unsalted butter (25g)
- 3,5 floz milk (100g)
- 1 large egg
- unsalted butter for cooking
Instructions
- Mix the flour, baking soda and brown sugar in a bowl.
- In a second bowl, melt the butter (make sure it's not too hot and doesn't form bubbles. If it does, let it cool for 5 minutes). Add the milk, then the egg yolk, and whisk the egg whites in a third bowl until hard (if perfectly whisked, egg whites won't move when you turn the bowl upside down).
- Put the second bowl into the first, mix well, then add the egg white and mix again.
- Take a mini frying pan and put it over low/medium heat. Add a bit of butter and a ladleful of the mixture.
- When small bubbles start to form on the dough, turn the pancake over and let it cook for 1-2 minutes on the other side. Repeat until all the ingredients are used up.
Notes
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- If you don't have a small pan, use a cookie cutter: the more the pancake batter spreads out in the pan, the less heavy and fluffy it will be.
Répondre