Hello guys! I’m so happy to be back! My shoulder is starting to feel a little better and, while serious cooking isn’t out of the question yet, writing articles is becoming a possibility again (well, it just doesn’t have to interfere with my 2-hour daily nap!). In the meantime, eating thick pancakes has been scientifically proven to help healing! No ? If in doubt, give this recipe a try!
So it’s an old recipe I’m pulling out of my drawers again today. Those of you who follow me on Instagram may have seen the photo go by with the comment “I think I’ve finally found the perfect pancake recipe!”. And… I have!
Indeed, I’d been looking for a really thick and fluffy pancake recipe for a long time and was having trouble finding one. They were never really bad, but they were rather flat and a bit “mastoc”.
After a bit of research, I came across a few tricks that were often used in the most appetizing recipes: the use of curdled milk (which adds softness) and, above all, keeping lumps so that the batter, which is too smooth, doesn’t spread out too much in the pan (the same concept as for muffins). Some also recommend beating the egg whites until stiff, and after testing the 2 versions, I prefer that too.
One Sunday morning, I decided to try out Bruno’s recipe from the blog Recette américaine. The first time, I made the mistake of smoothing my batter with an immersion blender, and although it was very good, my pancakes were a little flat:
Let’s face it, with a layer of spread, banana and whipped cream, it was still pretty good! But it wasn’t quite as thick and fluffy as I’d hoped.
The next time, I kept the lumps in my batter and whipped up my egg whites before folding them in (even though Bruno isn’t a fan of the process). And then, BIM! Thick, fluffy, airy pancakes! With a little maple syrup, they were simply divine!
There’s really nothing complicated about the process. You mix the dry ingredients on one side, the liquids on the other, and incorporate the liquid into the dry. The most complicated part will undoubtedly be finding the curd. If you lack this ingredient, you can replace it with the same quantity of milk to which you add a teaspoon of white vinegar. After 15 minutes, the milk will start to curdle and make lumps. In fact, I’m starting to use curdled milk more and more, as it adds softness to many recipes (cake, for example).
During my research, I’d also come across Martha Stewart’s recipe, which is a favorite everywhere, so I’ll certainly try it out next time (and I’ll add a slightly “healthier” topping, like blueberries or red berries, to lighten things up a bit when we FINALLY get some sunshine!) In the meantime, this recipe for thick and fluffy pancakes is perfect for a good autumn breakfast!
Table des matières
Pancakes épais
Ingredients
- 30 g de sucre en poudre
- 1 gros œuf
- 130 g de farine
- 210 mL de lait caillé
- 2 cuillères à café de levure
- 27 g de beurre fondu
- 1 cuillère à café d’extrait de vanille
- 1 pincée de sel
Instructions
- Dans un saladier mélanger le sucre, la farine, la levure et le sel.
- Dans un second bol mélanger le beurre fondu (et refroidi), le jaune d’œuf, le lait caillé et l'extrait de vanille.
- Incorporer le mélange liquide dans le mélange sec sans trop travailler (la pâte doit rester épaisse, les grumeaux fondront à la cuisson).
- Monter le blanc en neige et l'ajouter à la pâte.
- Laisser reposer 15 minutes puis cuire à la poêle ou à la crêpière en faisant des "tas" pour que la pâte ne s'étale pas trop.
- Lorsque que le pancake fait des bulles sur le dessus, retourner pour cuire l'autre côté.
Notes
