SUPER FLUFFY PANCAKES RECIPES

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FLUFFY JAPANESE PANCAKES RECIPE | FOOD NETWORK KITCHE…



Fluffy Japanese Pancakes Recipe | Food Network Kitche… image

These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 40 minutes

Yield 8 pancakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt 
1 1/4 cups milk 
4 tablespoons unsalted butter, melted and cooled, plus more for serving 
1/2 teaspoon pure vanilla extract
1 large egg yolk plus 3 large egg whites
1/4 teaspoon cream of tartar
Nonstick cooking spray
Maple syrup, for serving

Steps:

  • Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
  • Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined. 
  • Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. 
  • Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix). 
  • Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
  • Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
  • Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter. 

EASY FLUFFY BUCKWHEAT PANCAKES - INSPIRED TASTE



Easy Fluffy Buckwheat Pancakes - Inspired Taste image

These buckwheat pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. You can make these with 100% buckwheat flour or use a 50% buckwheat to 50% all-purpose flour blend. The 50-50 blend will make fluffier, more tender pancakes. In the first step of the recipe, we mix milk and vinegar (or lemon juice) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below. We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes 4 servings, 2 pancakes each

Number Of Ingredients 9

1 1/2 cups (187 grams) buckwheat flour (or use 50-50 blend of buckwheat and all-purpose flour, see notes)
1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
2 tablespoons white vinegar or fresh lemon juice
4 tablespoons unsalted butter, melted, plus more for skillet
1 tablespoon sugar
3/4 teaspoon baking soda, see notes for substituting baking powder
1/2 teaspoon fine sea or table salt
1 large egg
1 teaspoon vanilla extract

Steps:

  • In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)
  • Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.
  • Whisk the egg and vanilla into the milk.
  • Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter.
  • Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
  • Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
  • When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and your favorite pancake toppings.

Nutrition Facts : ServingSize 2 pancakes, Calories 312, FatContent 14.2g, SaturatedFatContent 7.9g, CholesterolContent 78.6mg, SodiumContent 583.2mg, CarbohydrateContent 40.5g, FiberContent 4.5g, SugarContent 8.4g, ProteinContent 10g

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