Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes

buttermilk

🥗Healthier: low-fat buttermilk

💰Cheaper: milk with vinegar

Lower calorie option or budget-friendly substitute.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

More nutritious or budget-friendly.

In a large heat safe measuring jug, add 2 tablespoons of butter and microwave until it's not quite melted.

Add 30 grams of sugar to the melted butter.

Separate the egg, adding the yolk to the butter and sugar mixture, and beat the egg white in a separate bowl until stiff peaks form.

Combine the buttermilk, vanilla, and salt into the butter and sugar mixture.

Add 16 grams of baking powder and 230 grams of cake flour, mixing until a pudding-like consistency is achieved.

Fold in the beaten egg whites gently to maintain the airiness.

Preheat an electric griddle to 3.5 out of 5 without greasing it.

Scoop the batter onto the griddle to form pancakes.

Cook until bubbles form in the center, then flip and cook until golden brown.

Transfer pancakes to a cooling rack to avoid sogginess.

Add blueberries to pancakes just before flipping.

Serve with raspberry syrup and whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens