Soft and fluffy pancakes with a rich and tender texture, perfect for a delicious breakfast.
Soft and fluffy pancakes with a rich and tender texture, perfect for a delicious breakfast.
cups
tablespoons
Malted Milk Powder
tablespoons
teaspoons
teaspoons
teaspoons
Refined Coconut Oil, solid
cups
cups
each
teaspoons
1. Prepare the Pancake Mix
In a food processor, combine the all-purpose flour, sugar, malted milk powder, baking powder, kosher salt, and baking soda. Pulse the mixture a few times to mix thoroughly. Add the solid refined coconut oil to the dry mix and pulse until the coconut oil is fully incorporated but the mixture still looks powdery and dry.
2. Mix the Pancake Batter
In a large mixing bowl, whisk together the milk, large egg, and vanilla extract until well combined. Add the prepared pancake mix to the bowl and whisk until you have a smooth batter with a few small flecks of coconut oil.
3. Preheat Your Cooking Surface
Preheat an electric griddle or a large nonstick skillet to 350°F (177°C). This temperature is crucial for achieving pancakes that are golden brown on the outside and perfectly cooked in the middle.
4. Cook the Pancakes
Using a large scoop, measuring cup, or piping bag, portion the batter onto the preheated griddle or skillet. Cook the pancakes for about 90 seconds on each side until golden brown and cooked through.
Mix in fresh or frozen berries like blueberries, raspberries, or strawberries.
Fold in ingredients like chocolate chips, blueberries, nuts, or coconut.
Fold in chocolate chips or chunks for a sweet treat.
Replace milk with buttermilk for tanginess and fluffier texture.
Fold in ricotta and lemon zest for a light and fluffy pancake.
Mix wet and dry ingredients until just combined to avoid overdeveloped gluten and chewy pancakes.
Allow the batter to rest for at least 10 to 15 minutes before cooking to hydrate the flour and relax the gluten.
Ensure wet ingredients like milk and eggs are at room temperature for better mixing and even cooking.
Check that baking powder and/or baking soda are fresh for the necessary lift in extra-thick pancakes.
Flip the pancakes once bubbles form and edges are set to maintain rise and avoid deflation.
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