HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
PANDAN PANCAKES RECIPE BY TASTY
For a fun twist on pancakes, try adding some pandan extract-the vanilla-coconut tasting extract that has a natural green color! To take it up a notch, we topped our pandan pancakes with toasted coconut and stuffed them with homemade coconut custard for a sweet and creamy surprise!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 2h
Yield 5 servings
Number Of Ingredients 19
Steps:
- Make the coconut custard: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch.
- Pour the coconut milk into a small saucepan and bring to a simmer over medium-low heat.
- Once the coconut milk is simmering, very slowly pour into the bowl with the egg mixture, whisking constantly to combine and temper the eggs.
- Return the mixture to the saucepan over medium heat and cook, whisking constantly, until thickened, 2-3 minutes. Scrape the mixture into a clean medium bowl and whisk in the vanilla and coconut extracts.
- Set the bowl over another bowl filled with ice water (make sure the water level is not so high that it gets into the custard) and let the custard cool for 10 minutes.
- Line a baking sheet with parchment paper.
- Once the custard has cooled, scoop onto the prepared baking sheet in 1-tablespoon discs, spacing evenly. You should have at least 20 custard discs. Transfer to the freezer for 90 minutes, until frozen.
- Make the pancakes: In a medium bowl, whisk together the buttermilk, eggs, and pandan extract. Add the melted butter and whisk to combine.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over-mix; some lumps are okay. Let the batter rest for 5 minutes.
- Heat a large nonstick skillet or a pancake griddle over medium-low heat and grease with nonstick spray. Pour ¼ cup of batter into the pan and cook the pancake halfway, about 2-3 minutes. Place a disc of frozen coconut custard in the center, cover the custard with about 1 tablespoon more batter and flip. Cook until golden brown, 2-3 minutes more. Remove from the pan and repeat with the remaining batter and coconut custard to make 20 pancakes total.
- Serve with butter, maple syrup, and toasted coconut flakes.
- Enjoy!
- RECIPE BY: Mimo Ahmed
Nutrition Facts : Calories 710 calories, Carbohydrate 73 grams, Fat 36 grams, Fiber 1 gram, Protein 23 grams, Sugar 23 grams
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