Pancakes and I share a long love affair. I’ve spent years trying to find the ultimate recipe, one that gave me something close to my favorite super fluffy pancakes from the Pancake House, but up until a week ago it never really worked. Don’t get me wrong, they were always delicious—and once I added maple syrup, a real indulgence—but I was looking for something a little different.
I assume most of you know the basic pancake recipe: egg, milk, flour and butter, and the batter is ready. The question is will they rise and be fluffy enough, and fluffy like I like them?
So this week I decided to take the challenge on and made 40 different versions. In one batch I altered the number of eggs, in the second I increased the baking powder, and in the third I tried skipping the sugar altogether. In the end I came up with a formula that works best for me, the one that produces super fluffy pancakes without separating eggs and beating them.
Yes, there’s a relatively large amount of baking powder here, but that’s what makes them so great.
What if you’re the type of person who likes thinner pancakes? (Scroll down to the picture below for a moment – see the ones in the back? Those are the thin ones) The answer is simple: I’ve noted the necessary alterations to make thinner pancakes after the list of ingredients. So the choice is yours.
How do you serve them? In my opinion, they taste best served with maple syrup and a scoop of vanilla ice cream, but of course any sweet topping, from chocolate to jam, will work here.