{"id":9045,"date":"2023-10-18T08:49:02","date_gmt":"2023-10-18T08:49:02","guid":{"rendered":"https:\/\/eathabesha.com\/?p=9045"},"modified":"2023-10-18T08:49:02","modified_gmt":"2023-10-18T08:49:02","slug":"perfect-10-minute-recipe-gives-you-the-fluffiest-pancakes-youll-ever-make","status":"publish","type":"post","link":"https:\/\/eathabesha.com\/everyday-meals\/perfect-10-minute-recipe-gives-you-the-fluffiest-pancakes-youll-ever-make\/","title":{"rendered":"\u2019Perfect\u2019 10-minute recipe gives you the \u2018fluffiest\u2019 pancakes \u2018you\u2019ll ever make\u2019"},"content":{"rendered":"

James Martin reveals best method for fluffy American pancakes<\/h3>\n

One of the most notable differences between English pancakes and American pancakes is their consistency and thickness.<\/p>\n

American pancakes are renowned for being thick yet fluffy, but achieving the right texture can be troublesome for novice chefs.<\/p>\n

The fluffier the pancake is, the more it can soak up delicious toppings and sauces, such as maple syrup.<\/p>\n

Achieving the perfect consistency might seem like a head-scratcher at first, but according to experts at BBC Food the \u201ctrick\u201d is in the batter of the recipe.<\/p>\n

They claimed: \u201cThe 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.<\/p>\n

READ MORE: <\/strong> \u2018Absolute game-changing\u2019 recipe for \u2018perfect\u2019 yet \u2018simple\u2019 Yorkshire puddings<\/strong><\/p>\n

<\/p>\n

\u201cYou’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.\u201d<\/p>\n

Chefs at BBC Food have shared their recipes for \u201cfluffiest ever pancakes\u201d that take less than 10 minutes to cook and make around 12.<\/p>\n

The description reads: \u201cThese are the fluffiest pancakes you will ever make without a specialist kit, combining the triumvirate of fluffiness \u2013 bicarbonate of soda activated by tangy kefir and given an extra boost by whisked egg whites.<\/p>\n

\u201cWhether you serve them with berries and yoghurt or bacon and maple syrup, they make a perfect brunch to share.\u201d<\/p>\n

Don’t miss… <\/strong>
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Ingredients\u00a0<\/h3>\n

200g plain flour<\/p>\n

One teaspoon baking powder<\/p>\n

One teaspoon bicarbonate of soda<\/p>\n

One quarter teaspoon salt<\/p>\n

One tablespoon caster sugar<\/p>\n

Two large eggs, separated<\/p>\n

100ml full-fat milk<\/p>\n

150ml kefir (or yogurt)<\/p>\n

25g unsalted butter<\/p>\n

Method\u00a0<\/h3>\n

1.<\/strong> 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.<\/p>\n

2.<\/strong> Whisk the egg whites in a separate bowl to stiff peaks. Fold them carefully into the batter.<\/p>\n

<\/p>\n

3.<\/strong> 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.<\/p>\n

4.<\/strong> 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.<\/p>\n

5.<\/strong> Flip the pancakes really gently and cook for a further minute or so, until nice and golden on both sides.<\/p>\n

6.<\/strong> Repeat with the remaining batter. Keep warm or serve immediately.<\/p>\n

Source: Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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. 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