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Craving pancakes on a lazy Sunday morning is arguably a universal experience. However, if you reach into your pantry and realise you've run out of your regular boxed pancake mix, it's easy to resign yourself to giving up on your pancake cravings. We’ve come to the rescue with an irresistibly simple pancake recipe that you can make with things you can find in your pantry.
The History Of The Pancake
The history of pancakes extends far beyond what the general public thinks. It has been found in different cultures across the globe. Both in Rome and Greece, they ate a form of pancake with honey as a sweetener. In the Elizabethan time period, they ate pancakes using spices, rosewater, sherry and apples as flavouring. Pancakes have also traditionally been eaten on Shrove Tuesday—the day before the beginning of Lent—so that ingredients like eggs, milk and butter could be used up before the month of fasting. Over in America, pancakes were known as hoe cakes, flapjacks or griddle cakes, and made from buckwheat or cornmeal.
How To Make Fluffy Pancakes
We can all agree that a flat dense stack of pancakes is pretty sad—we all aspire to get our pancakes nice and fluffy for a deliciously airy bite. But how exactly do you guarantee a stack of fluffy pancakes every single time? We’re here to share our secret to getting the fluffiest pancakes you'll ever taste.
The key is to mix your wet and dry ingredients first before combining. Don't be afraid to overmix your wet and dry ingredients separately before combining. However, when mixing the two together, make sure to use a light touch and mix until just combined. Overmixing is a common mistake which leads your pancakes to be dense and flat. This is due to the production of gluten when liquid is added to flour and mixed or kneaded.
You should also make sure to not vigorously mix your batter, as this might deflate air bubbles. Most pancake recipes require either baking powder or baking powder. The batter will rise and lighten as soon as these leaveners meet liquid. Stirring gently will allow as much air as possible to remain in the batter. It’s okay if there are small lumps in your batter. Resist the urge to break them up as they wont show up in the cooked pancakes.
Can You Make Your Pancake Batter The Night Before?
The simple answer to this is yes, you can! The thought of waking up in the morning and grudgingly making pancake batter so you can enjoy a stack of pancakes for breakfast can easily turn you off the idea of pancakes. That’s why it’s great to know that you can do the arduous task of making your batter the night before.
This is due to the presence of baking powder in our recipe—this means that your batter will keep for ahile. Baking powder has a long shelf life and can be stored for a long time without going bad. Another benefit of baking powder in this recipe is that most baking powder found at supermarkets are double-acting, meaning that they will react with the ingredients as soon as it’s added and once again when it comes in contact with heat. This will allow your pancakes to rise whenever you decide to make them, even if it’s not immediately after making your batter.
Since our recipe also uses egg whites to make your pancakes extra fluffy and airy, it’s important to not add your egg whites to your batter when making it ahead of time. Keep the separated egg whites in another bowl in the fridge alongside the rest of your batter and only whisk into stiff peaks right before making your pancakes. Whisking your egg whites into stiff peaks and folding it into your batter beforehand will diminish the effects of the egg whites and reduce the amount of air incorporated into the pancakes as the air escapes the batter while it is kept in the fridge.
Pancake Variations To Try
Plain pancakes with maple syrup are a classic, but there are plenty of other variations and ways to enjoy them.
Another common way to enjoy pancakes is by adding a handful of berries, nuts or chocolate chips into the batter. You can easily layer some sliced strawberries or bananas onto your wet batter while it is on the pan, then flip it over.
Don’t knock it till you try it, but bacon or sausage and maple syrup with pancakes is surprisingly delicious, offering a sweet and savoury balance in a single mouthful.
You can also add flavourings like lemon zest, cinnamon or nutmeg to add a subtle hint of something interesting to your pancakes.
If you want a healthier pancake, you can add a spoonful of flax seeds, oats or consider reducing the sugar according to your preference.
How To Make Fluffy Pancakes With Our BamNut Milk Airy
In our recipe, we replace regular milk with our BamNut Milk Airy which is made of Bambara groundnuts. This plant-based milk has 31% less fat than cow’s milk and has a slightly nutty taste. This light milk is the perfect ingredient to achieve the light fluffy texture of the perfect pancake. The difference between this homemade pancake and your regular boxed pancake mix will be obvious once you try it.
4 oz (~100 ml) BamNut Milk, Airy
100 g of flour
1 egg, separated
25 g of butter, melted
1 tbsp of sugar
½ tsp of baking powder
½ tsp of vanilla extract
½ tsp of salt
Start by mixing your BamNut Milk, egg yolk, butter, and vanilla extract in a bowl until combined.
Now in a separate bowl, combine your flour, baking powder, sugar, and salt.
Mix together your dry and wet ingredients until smooth, be careful not to overmix.
Using your egg whites now, whisk them in a different bowl until they form a stiff peak, then gently fold the egg whites into the combined mixture.
Lastly, cook your pancakes on a medium heat pan, spooning them out to your desired size, until golden brown.
Top with fruits, maple syrup, or other sauces of your choice, and enjoy.