Fluffy Homemade Pancakes
How to Make Soft and Airy Pancakes at Home Without Special Ingredients
Have you ever wanted to make souffle pancakes but found yourself without baking powder? Don’t worry! This recipe will guide you through creating wonderfully fluffy and tender pancakes, even without baking powder. Enhanced with sweet blueberries and crunchy mixed nuts, these pancakes are a delight for any occasion.
Main Ingredients- 20g Bread Flour (for 2 pancakes)
- 1 fresh Egg
- 10 plump Blueberries
- 1 packet of nutritious Mixed Nuts (Haru Kenwa)
- 7-8 tsp Milk (approx. 35-40ml)
Basic Seasoning & Toppings- 1 pinch of Salt
- 10g Granulated Sugar
- 0.5 tsp Unsalted Butter (approx. 2.5g)
- 1 tsp Honey
- 0.5 tsp Powdered Sugar
- 1 pinch of Salt
- 10g Granulated Sugar
- 0.5 tsp Unsalted Butter (approx. 2.5g)
- 1 tsp Honey
- 0.5 tsp Powdered Sugar
Cooking Instructions
Step 1
First, prepare your bread flour. Bread flour will give the pancakes a nice chewy texture.
Step 2
Sift the 20g of bread flour through a fine-mesh sieve at least twice. (This amount makes about 2 pancakes.) Sieving helps to remove any lumps and ensures a smoother batter.
Step 3
To the sifted bread flour, add a pinch of salt, 0.5 tsp of butter, and 10g of granulated sugar. Ensure the butter is softened at room temperature for easier mixing.
Step 4
Now it’s time for the egg. Carefully separate the egg yolk from the egg white. For this recipe, only the yolk will be added to the batter.
Step 5
Add the egg yolk to the flour mixture and quickly whisk it together with a whisk or fork. If the batter seems too thick, gradually add milk, about a teaspoon at a time, until you achieve a thick yet smooth consistency – it should flow slowly but not be too runny.
Step 6
Place the reserved egg white in a clean bowl. We’ll be making a meringue from this egg white, which is the secret to achieving that airy, fluffy texture.
Step 7
Using a hand mixer or a whisk, beat the egg white until stiff peaks form. This usually takes about 8 to 10 minutes of vigorous whisking. When you can turn the bowl upside down without the meringue sliding out, it’s ready.
Step 8
Gently fold about a tablespoon of the meringue into the yolk batter. Be careful not to overmix; you want to preserve as much of the airiness from the meringue as possible.
Step 9
Add another spoonful of meringue and continue to gently fold it into the batter using a spatula or whisk. Use a motion that lifts the batter from the bottom and folds it over the meringue. Repeat this process until the meringue and batter are just combined.
Step 10
Heat a lightly oiled or buttered non-stick pan over low heat. Pour about one ladleful of batter onto the pan. Spoon another dollop of meringue onto the center of the batter. Cover the pan with a lid and cook until the edges look set. Carefully flip the pancake and cover again to cook the other side. This double-cooking method helps create extra fluffiness.
Step 11
Once both sides are golden brown and cooked through, your pancakes are ready.
Step 12
Carefully transfer the cooked pancakes to a serving plate.
Step 13
Sift powdered sugar over the pancakes. Arrange the fresh blueberries attractively on top.
Step 14
If you’re using mixed nuts, give them a rough chop a couple of times. You want small pieces, but not so fine that they lose their crunch.
Step 15
Finally, sprinkle the chopped nuts over the pancakes. Drizzle with a spoonful of honey or maple syrup for an extra touch of sweetness. Enjoy your delicious, fluffy homemade pancakes!
