The secret to making these fluffy pancakes is the pan. Also the recipe. But the pan is fundamental. Yes, you can make them in a regular frying pan too, but the batter will spread a bit more, they will be lower and a little less fluffy. In a dedicated pancake pan the batter has no space to spread and will rise in height. Use very low heat or they will remain raw inside and burn outside, and avoid flipping them multiple times. All essential steps to prepare these fluffy pancakes perfect for breakfast or brunch with a drizzle of maple syrup and, if you like, some fresh fruit.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 25 Minutes
- Portions: 20 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3 tbsp granulated sugar
- 2 eggs
- 2/3 cup plain Greek yogurt
- 5 fl oz milk
- 2 tbsp rice oil (or another neutral seed oil of your choice)
- 1 packet vanillin
Tools
- 2 Bowls
- 1 Whisk danese
- 1 Pan per pancakes
Steps
In a bowl, mix the dry ingredients: flour, baking powder, baking soda, sugar and vanillin. In a separate bowl, beat the eggs with the milk, oil and yogurt. Pour the wet ingredients into the bowl with the dry ingredients and mix well until you get a soft, smooth batter. Lightly oil the pan, pour a couple of tablespoons of batter for each pancake and cook over low heat for a couple of minutes per side, flipping them when bubbles start to appear on the surface. Transfer them as they are ready to a wire cooling rack and let them cool, then garnish as desired and serve.
