We all know pancakes… and we all love them thanks to Donald Duck, the funny uncle who used to make them for breakfast in industrial quantities for his three nephews Huey, Dewey, and Louie. Pancakes are delicious traditional American treats that brighten up breakfast, much like we do with our grandma’s bundt cake or plum cake. Once ready, they are served with fresh fruit and maple syrup. There are so many variations, you can substitute the maple syrup with liquid honey and dried fruit or chocolate chips. They are really simple to make and very quick. You’ll only need common kitchen ingredients and a small pan to cook them. Moreover, with my recipe, you’ll just use a whisk to mix all the ingredients.
And now, let’s prepare fluffy pancakes with plums and honey.
Make sure to tag me when you prepare them and let me know 😉
If you’re looking for delicious treats, you can also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 152.06 (Kcal)
- Carbohydrates 18.68 (g) of which sugars 4.71 (g)
- Proteins 3.49 (g)
- Fat 7.44 (g) of which saturated 4.56 (g)of which unsaturated 2.88 (g)
- Fibers 2.43 (g)
- Sodium 119.62 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 1/4 cups milk
- 1 egg
- 2 1/2 oz butter
- 1 teaspoon vanilla extract
Preparation
First, melt the butter and let it cool slightly.
Then in a medium bowl, combine the dry ingredients, flour, sugar, baking powder, and finally salt and mix.
Add the wet ingredients: in a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract (or powder if preferred). Don’t worry if the butter solidifies a bit in the meantime.
Create a well in the center of the dry ingredients. Pour the mixture with milk, butter, and vanilla into the dry ingredients and gently mix until the flour is incorporated and the mixture is smooth. If there are a few small lumps left, don’t worry, it’s perfectly normal. Let the batter rest for about ten minutes, you should see it start to bubble. It should be thick, like cake batter. If it’s too thick, add another splash of milk to thin it and mix.
Place over medium heat and preheat the pan for making pancakes. To check if it’s ready, sprinkle some water drops on the surface; if they evaporate quickly, it’s the right time to start cooking.
Brush the pan with a pat of butter (you can skip this step if using a good non-stick pan). When the butter is melted, pour the batter with a ladle, letting it spread gently by itself (each pancake should form a circle of about 4 inches).
Cook until bubbles start to form on the top and edges of the pancake. Flip the pancakes and cook until they are slightly golden and fluffy. As they’re ready, remove them and place them on a plate.
Garnish with plums and honey and enjoy the pancakes with plums and honey immediately.
Storage
You can store the cooked pancakes in an airtight container in the refrigerator for up to a week, or you can freeze them for up to two months. In the latter case, arrange them first in a single layer on a baking sheet and place them in the freezer for about 30 minutes until they are solid. Then, transfer them to a freezer bag, placing parchment paper between each pancake to prevent them from sticking.
If you want to get a head start on breakfast, you can prepare the pancake batter in advance and store the batter covered in the refrigerator overnight. The pancakes prepared the next day will be slightly less fluffy but still excellent.
If you want to get a head start on breakfast, you can prepare the pancake batter in advance and store the batter covered in the refrigerator overnight. The pancakes prepared the next day will be slightly less fluffy but still excellent.
