We all know pancakes… and we all love them thanks to Donald Duck, the very funny Uncle Donald 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 our grandma’s bundt cake or aunt’s, or the plum cake. Once ready, they are served with fresh fruit and maple syrup. But there are many variations, you can replace the maple syrup with liquid honey and dried fruit or chocolate chips. Making them is really simple and very fast. You will need ingredients that everyone has in their kitchen and to cook them, a small pan. Also, with my recipe, you will only 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 make them and let me know 😉
If you are looking for delicious treats, you can also check out:
- Difficulty: Very Easy
- Cost: Very Economical
- 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
- 1/3 cup butter
- 1 teaspoon vanilla extract
Preparation
First, melt the butter and let it cool slightly.
Then, in a medium bowl, combine the dry ingredients, the flour, sugar, baking powder, and finally the salt and mix.
Add the wet ingredients: in a separate bowl, beat together the milk, egg, melted butter, and vanilla extract (or powder if you prefer). Don’t worry if the butter solidifies a bit in the meantime. Create a well in the center of the dry ingredients. Pour the milk mixture with the 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, 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 seems too thick, add a little more milk to thin it out and mix.
Place the pan over medium heat and preheat it to make the pancakes. To check if it’s ready, sprinkle a few drops of water on the surface, if it evaporates quickly, then it’s the right time to proceed with 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 gently spread by itself (each pancake should form a circle about 4 inches in diameter).
Cook until bubbles start to form on the top and edges of the pancake. Flip the pancakes and cook until they are lightly golden and fluffy. As they are 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 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, first place them in a single layer on a baking sheet and put 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 together.
If you want to prepare in advance for breakfast, you can make the pancake batter in advance and store the covered batter in the refrigerator overnight. The pancakes made the next day will be slightly less fluffy, but still excellent.
If you want to prepare in advance for breakfast, you can make the pancake batter in advance and store the covered batter in the refrigerator overnight. The pancakes made the next day will be slightly less fluffy, but still excellent.
