40 minutes
Light and fluffy pancakes made with a whipped cream siphon, incorporating air using N₂O for an ethereal breakfast experience.
cups
cups
each
tablespoons
tablespoons
tablespoons
teaspoons
Unsalted Butter, clarified, for greasing
tablespoons
1. Combine Ingredients
In a large mixing bowl, whisk together the all-purpose flour, buttermilk, eggs, sugar, canola oil, vanilla extract, and kosher salt until smooth and no lumps remain.
2. Prepare Batter in Siphon
Pour the smooth batter into a whipped cream siphon using a funnel. Seal the siphon and charge it with an N₂O charger. Allow the batter to rest in the siphon for about 20 minutes to let the air fully incorporate.
3. Cook Pancakes
Heat an electric skillet over medium heat and lightly grease it with unsalted butter. Dispense the batter onto the skillet, cooking each pancake for about one minute per side or until golden brown.
Preheat your skillet or griddle to a medium heat for a surface that's hot enough to sizzle the batter but not burn the pancakes.
Aim for a thick but pourable batter, similar to heavy cream, to ensure proper fluffiness without being too dense.
Ensure ingredients like eggs and milk are at room temperature for more efficient incorporation of air, crucial when working with nitrous oxide.
Flip pancakes only once when bubbles form on the surface and edges look set, to avoid deflating them and keep a tender texture.
Use fresh baking powder for a vigorous reaction, providing the desired rise and fluffiness in your pancakes.
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