If you want to make light and fluffy pancakes and are looking for an easy recipe then stop scrolling because I have just the one for you.
Some people think it is difficult to make pancakes but it is quite simple. When I say simple, I literally mean it, even my daughters can make it. It is something they enjoy making over the weekend or during school holiday for breakfast or lunch.
I think the only thing that needs some technique is swiveling the batter and getting the timing right. In saying that, it’s ok if your first one looks a bit deconstructed but I promise it will still taste delicious. You will get the hang of it as you go along.
Okay, but let me just clarify that as South Africans we don’t regard the pancake to be the same as what the Americans do. What they call a pancake we call a flapjack. Traditionally known in South Africa as “pannekoeke” which is similar to the French-style crêpes.
The batter is much thinner and are spreadable to cover the entire pan. Once cooked you can either sprinkle with cinnamon sugar or fill with a choice of sweet or savory fillings. You will find that some recipes call for a raising agent and others don’t. I find that adding baking powder makes the pancakes light and fluffy.
Tips for Light and Fluffy Pancakes
- Make sure you incorporate your dry ingredients well with your wet ingredients. Whisk your batter thoroughly to avoid any lumps.
- Allow your batter to rest for at least 30 minutes before cooking your pancakes.
- For an even better result, make your batter the night before and let it rest overnight and fry your pancakes the next day. All you do is just whisk the ingredients again and you are good to go.
- You can keep the batter in the refrigerator for up to two days.
- Your pan should not be too hot, adjust the heat to medium or even low depending on your stove.
- Stack leftover pancakes by place wax paper between each pancake and wrapping it with clingwrap. It can be stored in the refrigerator for three days or in the freezer for up to three months.
Light and Fluffy Pancakes
Equipment
- Nonstick Skillet or Frying Pan
- Small ladle
Ingredients
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup water
- 1 cup milk
- 2 XL eggs
- ¼ cup canola oil (keep aside 10ml for frying)
- 1 tsp lemon juice
Instructions
- In a mixing bowl, sift dry ingredients together.
- In a separate bowl whisk together water, milk, eggs, oil and lemon juice.
- Slowly add spoonfuls of dry ingredients to the wet ingredients and whisk until the batter is smooth and presents no lumps.
- Cover the batter with clingwrap or a clean kitchen towel and let it rest for 30 minutes at room temperature.
- Lightly grease a shallow nonstick skillet or frying pan with oil and heat until hot. Once hot, turn down the heat slightly.
- Ladle the pancake batter in the centre of the pan and tilt the pan slightly to swivel the batter so that it can thinly cover the bottom of the pan.
- Let it cook until bubbles form and the edges of the pancake starts lifting. Flip to the other side and cook until golden brown.
- Tilt pan and allow the pancakes to slip out of the pan onto a plate.
- Stack the pancakes on a plate and keep warm by placing it on top of a double boiler.
- Serve as you wish with any topping or fillings.
