’Perfect’ 10-minute recipe gives you the ‘fluffiest’ pancakes ‘you’ll ever make’

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.

READ MORE: ‘Absolute game-changing’ recipe for ‘perfect’ yet ‘simple’ Yorkshire puddings

“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.”

Don’t miss…
I made Mary Berry’s ‘easy’ scones in under 30 minutes – they turned out amazing[INSIGHT]
Follow ‘easy’ 15-minute banana bread recipe to get ‘brilliant’ results each time[RECIPE]
Nigella Lawson’s ‘easy’ and ‘delicious’ carrot cake recipe that has a ‘twist’[EXPERT]

We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info


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


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.

Source: Read Full Article