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Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes

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Rating: 4; Vote: 2

Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes 2 tbsp (30g) butter 2 tbsp (30g) sugar 1 egg 2 tsp (5 ml) vanilla 1 3/4 cups (400 ml) milk or buttermilk 1 tsp (6g) salt 1 heaped tbsp (16g) baking powder 1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity) 1. 5-2. 5 cups (200-300g) cake flour Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside. Into the butter/sugar/yolk, mix the vanilla, milk/buttermilk, salt and baking powder/soda. Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated. Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape. When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack. Chocolate pancakes recipe 2 tbsp (30g) butter 4 tbsp (60g) sugar 1 egg 1/2 cup (50g) cocoa powder (I prefer Dutch) 2 tsp (5 ml) vanilla 1 3/4 cups (400 ml) milk or buttermilk 1 tsp (6g) salt 1 heaped tbsp (16g) baking powder 1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity) 1-2 cups (150-250g) cake flour Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside. Into the butter/sugar/yolk, mix the cocoa powder as well as you can, then start mixing in the milk/buttermilk in small doses, mixing vigorously to get the cocoa smooth. Mix the vanilla, salt and baking powder/soda. Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated. Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape. When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack. Raspberry syrup recipce Take some raspberries (at least 6 oz / 170 g for a batch of pancakes) and put them in a little pot with a splash of water. Boil them until they just start to fall apart, strain and discard the seeds/pulp. Return the juice to the pan and boil it with a roughly equal quantity of sugar until it just goes syrupy bubbles stack on top of themselves and your spoon leaves trails in the pan. If it thickens to much when it cools down, you can dilute it with water, or you can warm it back up again in the microwave. Caramel sauce recipe Take some sugar (about 1/2 cup / 100g for one batch of pancakes) and put it in a little pot with a splash of water. Turn the heat on medium-high and stir until the sugar is dissolved and it starts to boil. Stop stirring and let the syrup boil until it goes amber. Turn off the heat and and VERY CAREFULLY stir in roughly equal amount of cream (or 1 part butter to 2 parts milk, a little bit at a time. (If you dump it all in at once, it will explode) Season with lots of salt to taste
Date: 2020-07-23

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Comments and reviews: 10

Fuduwahluz
Adam Ragusea I talked with the TA about the midterm and he agreed with me that question 9 about cake-batter dynamics was out of the scope of the course, especially since Chemistry of Baking 112 was not a prerequisite to this course. Could you please consider giving some points back?
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Shaymin
What do you think of pancakes that substitute milk with water? Me and my friend had to do that because everytime I visit and we wanna make pancakes, there's no milk. They still taste good (which is kinda obvious because, well, its pancakes, but whats your opinion on them?
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stockart
It might not matter with the time frame it takes to make pancakes, but wouldn't it be best to whip the whites AFTER mixing everything else so that they won't deflate?
It might not be as noticable as with something like a meringue though, so it might not matter.
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BanditVeteran
No idea if there's anything wrong with me, but I like flat pancakes better than thicker fluffier pancakes, that way you get more of that buttery pancake crust that's slightly crispy on the outside and super flavorful.
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Foddergeist
Butter is an inferior fat choice for pancakes. Use oil. It inhibits gluten production more and will create a more moist and tender crumb. Save the butter for the topping + real maple syrup, none of that HFCS stuff.
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Jamie
Love this video! Vintage Ragusea: no-nonsense recipes, you can see how they evolved, tons of variation. Also would genuinely consider checking Curiosity Stream now given the Food Markets recommendation!
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JUST
You wouldnt want to start beating the whites of those eggs with such a loud mixer. Unless you plan to start eating breakfast with your entire family, before the sun has even started to shine.
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aragusea
Professor Ragusea:
I believe this is a good pancake recipe. However, I would recommend that you add lemon juice to the raspberry sauce. It really brightens up the dish. Lovely.
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Fireraid233
My parents like pancakes very thin almost like crepes. We also usually make them with bananas that we squish down till liquid like and add it to the batter tastes really good.
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Pulse
Thanks Adam im only 15 years old but your recipies always brighten my day up. P. S. i tried the cocoa powder but it didnt do it the right way so thanks for corecting me.
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