MB’s Fluffy Fluff Pancakes
There is nothing that can beat waking up on a weekend morning to the delicious smell of fluffy fluff homemade pancakes from scratch. Serve or top this thick, fluffy, light & flavorful pancakes with some fresh berries or fruits and drizzle some pure maple syrup & whipped cream on top, Oh La La...!! Do I need to say more? Brew your coffee and let’s make MB’s Fluffy Fluff Pancake today! Recipe comes with a gluten free version as well.
Ingredients
- 1 Cup milk (extra 1 tablespoon if needed until it reaches the desired consistency)
- 2 Medium Eggs (Separate the egg yolks from the egg white)
- 1.5 Teaspoon Vanilla Extract
- 1/8 Teaspoon Lemon Juice
- 2 Tablespoons Melted Butter/Margarine
- 3 Tablespoons Butter / Margarine (-/+ or enough to grease the griddle/pan)
- 1 1/3 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- ⅛ Cup - 1/4 Cup Granulated Sugar
Instructions
- Mixing the dry ingredients - In a large bowl, combine all purpose flour, baking powder, salt and sugar together with a whisk. Set aside.
- Mixing the wet ingredients - In a separate large bowl, add in 1 cup of milk, melted butter, vanilla extract, lemon juice and the egg yolks. Add egg whites in a separate bowl and set aside in the fridge until you are ready to use it.
- With a whisk or hand mixer, beat to blend the wet ingredients together roughly for 20-30 seconds.
- Mixing the dry ingredients into the wet ingredients - Slowly fold in dry ingredients into the wet ingredients. Fold to mix them together with a silicone spatula or a whisk.
- Stir & fold to mix the batter until just well combined with a silicone spatula. Then mix with a hand mixer for about 5-6 seconds. Set aside to rest.
- Take out the egg whites from the fridge. Beat the egg whites at medium speed with a hand mixer until light as shown in the video. This would take roughly 2-3 minutes or so.
- Heat up the griddle or pan at low medium heat for 1-2 minutes.
- While waiting for the griddle or pan to heat up, gently fold in the egg whites to the pancake batter with a spatula. Fold to mix until just well combined. Do not over mix.
- You will be able to tell the pan is ready by holding your hand over the pan or griddle. Grease the pan/griddle with some butter/margarine.
- Slowly pour about half a cup of batter onto the griddle/pan.
- Let the batter cook at medium heat and do not flip the pancake too early. Only flip the pancake when you see bubbles appear on the pancake surface. If using an electric griddle, cook the pancake at 325°F (please adjust temperature accordingly).
- Cook until golden brown on both sides. Repeat the process with the rest of the batter.
- Serve warm with your choice of topping & syrup.
- For a gluten free version, please read/refer under "Tips/Notes" below.
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Video
Tips & Notes
- Double up the ingredients for big serving.
- Alternatively, you can use lactose free butter, coconut oil, vegetable oil, canola oil or margarine instead of butter.
- Add extra milk if needed or if the batter is too thick to work with. A little bit at a time until it reaches the desired consistency.
- You can use All Purpose Flour, Plain Flour, Whole Wheat Flour or Gluten Free All Purpose Flour. However, if using gluten free flour for this recipe, this may result in change in taste and texture. So please adjust milk/liquid as needed to get the desired consistency. You can use gluten free baking powder.
- You can substitute milk with soy milk, almond milk or lactose free milk.
- You can make the pancake on a non-stick pan, electric griddle, etc.
