Easy Fluffy Pancakes

Make these straightforward flossy Pancakes with Blueberry sweetener for the right brunch or breakfast. These straightforward pancakes use everyday larder ingredients and takes ten minutes to prepare!

Although my husband is French and crêpes build a standard look at each breakfast and dinner (savoury crêpes area unit among my favorite dishes), these yankee pancakes area unit what we have a tendency to prefer to have for brunch on weekends.

The following flannel cake instruction has been my go-to instruction for as long as I will keep in mind. Well, not entirely true.

My earliest recollections of constructing flannel cakes concerned a pancake combine in one in all those plastic containers, which is perhaps however I created pancakes till I withdrawn of home!

But this straightforward flossy flannel cake instruction is sort of as straightforward as a flannel cake combine, particularly since it uses everyday larder ingredients – flour, sugar, eggs, milk.

No fancy ingredients here; no milk, nor cheese. Just good, old school basic ingredients.

INGREDIENTS

For the Pancakes :

• 45 g (3 tablespoons) unsalted butter
• 340 g (2 1/4 cups) plain flour (all-purpose flour)
• 3 heaped teaspoons baking powder
• 2 teaspoons caster sugar (superfine sugar)
• 1/4 teaspoon fine salt
• 450 ml (1 3/4 cup) full-cream milk
• 3 eggs

For the Blueberry Syrup :

• 125 ml (1/2 cup) maple syrup
• 1 cup of blueberries

INSTRUCTIONS

For the Pancakes :

1. Melt the butter in a small saucepan, and set it aside to cool slightly.
2. Measure the flour, baking powder, sugar, and salt into a large mixing bowl. 
3. Whisk the dry ingredients to aerate the flour.
4. Measure the milk into a large jug, and whisk in the eggs and slightly cooled melted butter.
5. Place a wet cloth under the mixing bowl to stop it from moving around on the kitchen surface.
6. Pour most of the liquid ingredients into the dry ingredients, reserving about 2-3 tablespoons of the mixture.
7. Whisk quickly until you have a smooth and thick pancake batter. You should aim to have a fairly thick batter, but still wet enough to swirl in a saucepan. If the pancake batter is too thick, whisk in some of the reserved liquid ingredients.
8. Heat a large non-stick frying pan over medium-high heat. Alternatively, if you wish to make pancakes of the same size and which are thicker, I recommend using a blini pan or small non-stick frying pan.
9. Melt a small amount of butter in the pan and wipe it off with some kitchen paper.
10. Use a 1/4 cup (60 ml) measure to dollop the batter onto the pan.
11. When you see bubbles appear on the surface, flip the pancake over and continue cooking for a few more minutes until lightly golden.
12. As these are fairly thick pancakes, they will need more time to cook through than your average pancakes. You may want to test the centre of a pancake with a skewer to make sure that it has cooked through completely. In addition, you may need to play around with your heat settings to make sure that the pancakes are cooked through without browning too much.
13. Serve the pancakes warm with toppings of your choice.

For the Blueberry Syrup :

1. Pour the maple syrup into a small saucepan and add the blueberries.
2. Bring the mixture to the boil.
3. Simmer for 1-2 minutes, or until the blueberries start to burst.
4. Pour the Blueberry Syrup into a small jug for serving.

Source : https://eatlittlebird.com/easy-fluffy-pancakes/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=560985066_20719744_285899