I have tried several different recipes for American pancakes but it ends here, this is the only recipe I will use from now on! If you also want foolproof fluffy pancakes, look no further!
The man with the weird name J. Kenji López-Alt from Serious Eats has written a great article on the science behind the best fluffy American pancakes. However, since buttermilk is not available here in Sweden I had to adjust his recipe a bit.
- 50 g butter (+ extra for frying)
- 280 g flour (500 ml or 2 cups)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp sugar
- 2 eggs (separated)
- 200 ml milk
- 400 ml yoghurt
- Melt the butter and allow to cool a little
- Mix all dry ingredients together in a big bowl and set aside
- Take two more bowls and separate the egg whites into one and the yolks to the other
- Whisk the egg whites to stiff peaks
- Whisk the egg yolks with the milk and yoghurt and then slowly drizzle in the butter while whisking
- Carefully fold in the egg whites with a rubber spatula until just combined. Pour the wet mixture over the dry mixture and fold until just combined (there should still be plenty of lumps but no dry pockets)
- Heat up one or two non-stick frying pans on medium heat with some butter.
- Take around 1 ladle of batter for 1 pancake and pour it on the hot pan, wait until the top of the pancake begins to bubble or just check how it looks underneath before turning. Cook until the next side also is golden brown.
- Repeat until all batter is used up
- Serve with maple syrup, butter, your choice of jam, or any topping you prefer
If you are craving some other type of pancake then check out: