Fluffy and light pancakes

Hi there!

Yesterday, I woke up and wanted to eat some pancakes. Please reassure me, you do also have cravings just after waking up, right? The children being on summer break, it was just perfect. We have more time in the morning to prepare a proper breakfast.
I am not a pancake expert. As a matter of fact, we are more into crepes. Sorry, we are French. But I do enjoy pancakes once in a while. From the different restaurants I had some for breakfast or brunch, I would say they were ok. And I tried to make some in my very own kitchen. I was never satisfied with all the previous experiences. I made them with only all-purpose flour and they were too pasty. Then, I attempted with only whole-wheat flour and they were too dry. I tried with oat and bananas and egg but I was not satisfied with the texture. So this morning I thought I would do half and half and add more butter. I recently adopted the crepe recipe from our late Chef Paul Bocuse that contains 50g of butter. Just perfect for this altitude. I was set to give it a try. 

It worked! My daughter told me “it’s super duper yummy mummy!” Any compliment is good to take. And as long as we loved them, I guess it’s a winner in our home. 
 

Fluffy and light pancakes
Fluffy and light pancakes

I often see posts on social media from people asking for the best pancake recipe, especially one that is suitable for cooking at such altitude (aka over 2,000 m). So I thought I’d share it with you.
You will get fluffy and light pancakes. The batter was enough for two little ones and one adult. You may need to double the quantities if you are two adults. To tell you the truth, I could easily have some more.

Pancakes américans super fluffy
Cliquer ici pour imprimer la recette en français

What you will need:
  • 90 g of whole-wheat flour
  • 90 g of all-purpose flour
  • 2 tbsp of sugar – I used organic cane
  • ½ tsp of baking powder
  • ½ tsp of baking soda
  • A pinch of salt
  • 280 ml of milk – I used almond milk 
  • 20 ml of apple vinegar or lemon juice
  • 50 g of melted unsalted butter
  • 1 egg 
  • 1 tsp of vanilla extract
Directions: 
  1. Mix all the dry ingredients and set aside. 
  2. Then prepare some buttermilk by mixing the milk and the vinegar. Let it sit for ten minutes. In the meantime, melt the butter at a very low heat. Transfer it into the buttermilk. Then add in the egg yolk and the vanilla extract. Save the egg white in another small bowl for later.
  3. Transfer the liquid into the bowl with the dry ingredients and use a spatula to gently combine the ingredients. Now, quickly beat the egg white until it starts to foam. This will help the egg white to better incorporate into the batter without over whisking it. Add it to the batter. Let the batter sit for 15 minutes.
  4. Heat a tablespoon of butter in a non-stick pan over medium heat. This will give you crispy edges. And scoop some of the batter into the pan. And for the rest of the steps, you know the drill.
I served them with fresh strawberries and a drizzle of maple syrup. But you can also toast some almond flakes and top them with before serving. It will add some extra nutty flavour.
If you are a pancake amateur, please let me know your opinion. I am always seeking perfection. 
Enjoy!   

Edit: I made a GF version of this recipe – see photo below – by replacing the all-purpose and wholewheat flours by buckwheat and chickpeas flours. The taste was great but they were crumbly so it is worth adding a tablespoon of tapioca flour 

Fluffy and light pancakes
GF pancakes for Sunday brunch