James Martin reveals best method for fluffy American pancakes
One of the most notable differences between English pancakes and American pancakes is their consistency and thickness.
American pancakes are renowned for being thick yet fluffy, but achieving the right texture can be troublesome for novice chefs.
The fluffier the pancake is, the more it can soak up delicious toppings and sauces, such as maple syrup.
Achieving the perfect consistency might seem like a head-scratcher at first, but according to experts at BBC Food the “trick” is in the batter of the recipe.
They claimed: “The trick to light and fluffy pancakes is not to overmix the batter, which will activate the gluten in the batter and make them heavy and a little rubbery. A few pockets of flour won’t be noticeable.
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“You’ll need to cook the pancakes quite quickly after mixing everything together, so don’t hang about. Just spoon them gently into the pan so as not to knock out any air.”
Chefs at BBC Food have shared their recipes for “fluffiest ever pancakes” that take less than 10 minutes to cook and make around 12.
The description reads: “These are the fluffiest pancakes you will ever make without a specialist kit, combining the triumvirate of fluffiness – bicarbonate of soda activated by tangy kefir and given an extra boost by whisked egg whites.
“Whether you serve them with berries and yoghurt or bacon and maple syrup, they make a perfect brunch to share.”
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Ingredients
200g plain flour
One teaspoon baking powder
One teaspoon bicarbonate of soda
One quarter teaspoon salt
One tablespoon caster sugar
Two large eggs, separated
100ml full-fat milk
150ml kefir (or yogurt)
25g unsalted butter
Method
1. Mix the flour, baking powder, bicarbonate of soda, salt and sugar together in a bowl. Add the egg yolks and a splash of milk and stir until it forms a thick paste. Add the rest of the milk and kefir and mix well.
2. Whisk the egg whites in a separate bowl to stiff peaks. Fold them carefully into the batter.
3. Heat a non-stick frying pan (or ideally a cast iron frying pan) over medium heat and add one tablespoon of melted butter. Brush the butter around the base of the pan and pour any excess into a small bowl.
4. Pour in rounds of the batter that are around 9cm wide. Cook the pancakes on the first side for about two minutes until a few tiny bubbles start to appear on the surface and the edges look a little set.
5. Flip the pancakes really gently and cook for a further minute or so, until nice and golden on both sides.
6. Repeat with the remaining batter. Keep warm or serve immediately.
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