If you can whip up a few pancakes in a pinch, they will be great for any breakfast or lunch.If you want the fluffiest pancakes possible, you need a recipe that uses food science.The key to fluffy pancakes is using the right ingredients and mixing them properly.
Step 1: You need to gather your ingredients and supplies.
The right ingredients and tools are needed to make fluffy pancakes.
Step 2: Baking soda is fresh.
Pancakes are a type of quick bread that uses baking soda instead of yeast to power the rising process.Baking soda is dissolved in a liquid and mixed with an acid to produce carbon dioxide.Baking soda should only be used if it is newer than six months.
Step 3: The dry ingredients should be combined.
In a large bowl, combine the flour, baking powder,baking soda, salt, and sugar.It is important to sift the ingredients because it will combine everything and help prevent lumps in the batter.If you don't have a sifter, combine all the dry ingredients in the bowl and whisk them together.If you want to make extra dry pancake mix later, you can increase the quantities of all the ingredients.
Step 4: Store the leftovers.
If you made extra pancake mix to store for later, make sure to set it aside for the batter.You can keep the rest of the mix in the pantry or cupboard.The pancake mix will be good for three months.
Step 5: Put the butter in a container.
Put the butter in a small bowl.You can cook it in the microwave for 30 seconds at a time.You can melt the butter in a small saucepan.When the butter has melted, set it aside to cool a bit so it doesn't cook the eggs when you combine all the wet ingredients.
Step 6: Put the egg in a container.
whipping air into the egg whites is an important part of making fluffy pancakes.Put the egg whites in a bowl and beat them with a mixer.Continue beating the eggs until they form stiff peaks.
Step 7: Put the wet ingredients together.
Add the egg yolks, sour cream, and buttermilk to a large bowl.Then whisk the cooled melted butter to combine.The sour cream can be replaced with more buttermilk.The baking soda will be activated if milk is used in this recipe.
Step 8: Take the egg whites and fold them in.
The egg whites should be put in the bowl with the other wet ingredients.When everything is combined, fold the eggs into the wet ingredients with the rubber spatula.You don't want to over mix the wet ingredients because you could pop the air bubbles that are fluffing up the egg whites.
Step 9: Combine the wet and dry ingredients.
To make a well in the center of the dry ingredients, use a spoon or fist.The wet ingredients should be put in the center of the well.The wet and dry ingredients can be folded with the rubber spatula.When everything is combined, stop.It's perfectly acceptable to have a small lump in the batter.If you mix the batter too much it will cause pancakes to be tough, rather than light and airy.
Step 10: The griddle needs to be hot.
Place a griddle over medium heat as soon as the batter is ready.To coat the pan with a thin layer of oil, use the pastry brush to brush the surface with just enough oil.Drop a small amount of batter into the oil.The pan is ready for pancakes when it starts to cook.You can use a heavy-bottomed pan if you don't have a griddle.This will make it easier to flip the pancakes.The smoke point of butter is too low, so don't cook your pancakes in it.
Step 11: Put some batter in it.
When the pan is ready, use the 14 measuring cup to scoop batter.The batter should be put into the griddle.The batter expands as it hits the griddle.Depending on the size of your griddle, you can cook between two and four pancakes at a time.
Step 12: The pancakes should be cooked.
Do not touch the pancakes until they are ready to flip.Wait for bubbles to form on the surface of the batter while the pancakes are cooking.The pancakes are ready to be flipped when the bubbles pop and make holes in the batter.The pancakes should be cooked for another two minutes.When the first batches of pancakes are ready, remove them from the griddle and pour more.If you wait to cook the pancakes, they will be dense and not fluffy.If you have leftover pancakes, you can keep them out of the fridge for a couple days.
Step 13: Pancakes should be kept warm.
You can keep the cooked pancakes warm while you cook the rest by placing them in a warm oven because you can't make all the pancakes at once.You can serve all the pancakes at the same time.Place the pancakes on the baking sheet or oven-safe dish.They should be covered with foil to keep them from drying out.While you finish cooking the rest of the pancakes, transfer the dish to a 200 F oven to keep them warm.
Step 14: You can serve the pancakes with your favorite topping.
There's no right or wrong way to eat a stack of pancakes, and everybody likes pancakes served a different way.Spread a small amount of butter onto each pancake, sprinkle cinnamon on top of the stack, and add nuts or berries to the top.