Easy, moist pancake
I think everyone is familiar with American pancakes, those thick, fluffy pancakes that are a must for breakfast or a snack, offering an alternative to crepes, Moroccan msemens, wafles and Moroccan pancake “beghrir“ etc…
A very quick and easy recipe that doesn’t require any resting time. The result is ultra-soft pancakes that can be drizzled with maple syrup, honey or Nutella spread. They are always much appreciated.
There are several recipes, but this one makes light, puffy pancakes thanks to the stiff egg whites. You can adjust their thickness to suit your preferences by simply pouring a little more batter into the skillet or griddle.
Soft and easy pancakes
Table of Contents
Origin of the pancake
| I always thought the pancake was American, but from what I’ve read, the recipe originated in Germany before being imported to the USA by German emigrants in the 18th century. Pancakes were called “Pfannkuchen”. The English word “pancake” means “pan” and “cake”. |
Détails on ingredients:
This recipe requires only ingredients that are always available.
Fresh eggs: the yolks will be worked on one side and the whites will be beaten until stiff.
Milk: fresh whole or semi-skimmed
Butter: melted
Sugar: granulated sugar
Flour: all-purpose flour
Salt: flavour enhancer
Baking powder: In addition to the stiffly beaten egg whites, this will raise the pancake.
Super fluffy pancakes
How to bake pancakes successfully?
Pancakes cook very quickly, so to get the best results, you need to cook them over a low heat.
Heat a non-stick frying pan and spread with a little butter, but you don’t have to. Pour a small ladleful of batter into the center of the pan and gently spread out in a circle with the back of your ladle.
You can use a cup to make pancakes of the same size. I use a small frying pan, but if you use a larger one to cook the pancakes, it’s helpful to pour in the same amount of batter.
When the underside of the pancake is golden, bubbles appear on the top and the batter begins to dry, flip it with a spatula. Cook until the other side is golden brown.
Continue baking the rest of the batter.
The recipe on video
Preparation steps
NB: For full details of ingredients, see the recipe card at the end of this article, which you can print out. Below are the instructions, which you can also view in images.
1. Melt the butter and leave to cool.
2. Separate the egg yolks from the whites (clarify) and whip the whites until stiff peaks form.
3. Sift the flour and baking powder into a mixing bowl, then add the egg yolks, cold milk, sugar and melted butter. Whisk all the ingredients together until smooth.
4. Add a bit of the beaten egg whites and fold in to lighten the batter. Mix well.
5. Gently fold in the remaining egg whites so as not to break them and to keep the volume of the batter. Fold in the batter from bottom to top with a rubber spatula.
The batter should be smooth, neither too thick nor too runny. It gently spreads out in the pan and you have to help it with the back of the ladle.
6. Cook immediately without resting.
7. Heat a small non-stick frying pan over a low heat and pour in a small ladleful of batter. Spread lightly with the back of the ladle and cook for about 1 minute. If you want them thicker, don’t spread the batter.
Pancake to be returned at this stage
8. As soon as bubbles appear on the surface, turn the pancake over and cook for about 30 seconds. Be careful, it cooks very quickly and the pancake can burn. The pancakes will puff up.
9. Place the pancakes as you go on a plate and cover with aluminum foil to keep warm. Continue baking until the batter is used up.
Serve to taste, with maple syrup, honey, chocolate and fruit etc…
Light and spongy pancakes recipe
How to store pancakes?
The pancakes can be stored in the refrigerator for 2 days. Once cooled, wrap in a towel and place in a freezer bag. The towel will preserve their moisture.
You can also freeze them for up to 1 month.
Once they have cooled completely, place the desired quantity in a freezer bag or in airtight container.
Thaw before reheating in the microwave or in a frying pan.
Other snack recipes
Msemens, flaky-skillet flatbread
Very moist pancakes recipe
EQUIPEMENTS
INGREDIENTS
- On image and video i've doubled the recipe below
- 2 large eggs
- 40 g butter (1.4 oz), 2 tablespoons
- 200 g all-purpose flour (7 oz)
- 30 g granulated sugar (1 oz), 2 tablespoons
- 150 ml milk (5.1 fl oz)
- a pinch of salt
- 7 g packet of baking powder (0.25 oz), 2 level teaspoons
PREPARATION
- Melt the butter and leave to cool.
- Separate the egg yolks from the whites (clarify) and whip the whites until stiff peaks form.
- Sift the flour and baking powder into a mixing bowl, then add the egg yolks, cold milk, sugar and melted butter. Whisk all the ingredients together until smooth.
- Add a bit of the beaten egg whites and fold in to lighten the batter. Mix well.
- Gently fold in the remaining egg whites so as not to break them and to keep the volume of the batter. Fold in the batter from bottom to top with a rubber spatula.
- The batter should be smooth, neither too thick nor too runny. It gently spreads out in the pan and you have to help it with the back of the ladle.
- Cook immediately without resting.
- Heat a small non-stick frying pan over a low heat and pour in a small ladleful of batter. Spread lightly with the back of the ladle and cook for about 1 minute. If you want them thicker, don’t spread the batter.
- As soon as bubbles appear on the surface, turn the pancake over and cook for about 30 seconds. Be careful, it cooks very quickly and the pancake can burn. The pancakes will puff up.
- Place the pancakes as you go on a plate and cover with aluminum foil to keep warm. Continue baking until the batter is used up.
- Serve to taste, with maple syrup, honey, chocolate and fruit etc...
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