Extra Fluffy Old-Fashioned Pancakes

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Is there anything that puts a smile on you face, first thing in the morning, than a big stack of fluffy pancakes. Especially if that stack is dripping with maple syrup.

Maybe that’s just me. But since I live in Canada, I don’t know anyone that would dare eat a pancake with anything but maple syrup. However, I have heard that it does happen!

Old-Fashioned pioneer pancakes

Pancakes have been around for centuries! Each culture, or geographic area, having a slightly different tweak on the recipe, due to what ingredients were readily available.

Not only are pancakes easy and quick to make, but they are made using only basic kitchen staples. No wonder this food has stood the test of time!

Pioneer pancakes were made using any type of meal that was available, not just wheat flour like we think of pancakes today. They were warm and filling, to satisfy the hearty appetites of these hardworking families. They were often called flapjacks or hearth cakes and were not only thought of as a breakfast food.

Fluffy Pancake recipe

This fluffy pancake recipe is one that my grandmother used to use for pancakes. Which I don’t remember ever having for breakfast at her house. We only ever had pancakes as a special dinner. We would eat them with fruit, bacon, and maple syrup. The best part, she would usually make your pancake in the shape of the first letter of your name!

How to make Fluffy Pancakes

Fluffy pancakes, like most quick breads, are made by adding dry ingredients to wet ingredients to create a smooth batter. The pancakes are made fluffy by using a leavening ingredient. In this case we are using baking powder. The thickness of the batter depends on the ratio of wet to dry ingredients. For example, thick pancakes are made with more flour. Thin pancakes are made by using more liquid.

Storage

Freezing fluffy pancakes

Pancakes freeze very well. To freeze pancakes:

• Let the pancakes cool to room temperature.
• Place them in a single layer, on a lined baking sheet. Freeze for 1 hour.
• Remove from the tray and place the partially frozen pancakes in a freezer bag, or a airtight container. Freeze for up to 3 months.
• To reheat, remove and pop straight into the toaster, warm in a toaster oven, or even pop in the microwave for 1-2 minutes, or until warmed through.

Fluffy pancakes in the refrigerator

Wrap pancakes in cling-film or place in an airtight container to preserve freshness when storing pancakes in the refrigerator. To prevent your pancakes from sticking together, you can place a piece of parchment paper between each one.

Can fluffy pancakes be stored at room temperature

Pancakes, like most perishable foods, should not be left out. It is best to store pancakes in the freezer, or refrigerator, for later use.

Pancake Day!

I made these pancakes, this year, for Shrove Tuesday, or Pancake Day. Normally for breakfast pancakes, I make my pancakes thin and are usually full of some kind of fruit like mashed banana or applesauce. But for this special occasion, I thought these super hearty, fluffy pancakes would be better suited.

Pancake Day, or Shrove Tuesday, is the day before Ash Wednesday, which marks the beginning of lent. Lent, historically, is a fasting season of 40 days. So people were looking for a way to use up some of their rich ingredients like milk, butter, and eggs.

Now, even if you don’t observe lent, many people still celebrate Pancake Day. I mean, who doesn’t love an excuse for a delicious holiday!

Avoiding disaster!

Pancakes are generally an extremely easy meal to make. However, there are a few pitfalls that can happen. Avoid these mistakes for fluffy, tender, melt in your mouth pancakes; instead of serving a tough, flat, rubbery mess.

• Overmixing– This is one of the main pitfalls for pancakes. The less you mix the better. The batter should not be a super smooth homogeneous mixture. A few lumps and bumps is fine. Overmixing will start to develop gluten in the flour and this will make them though.
• Not letting the batter stand – This only takes a few minutes. If you let the batter stand, the flour will soak in the moisture and the baking powder will create more bubbles inside the batter. All of this will help make a fluffy pancake.
• Not adding enough leavening – When a leavening agent, like baking powder or baking soda, is activated in the liquid batter, it starts to produce tiny bubbles that expand and aerate the batter.
• Too thin batter – For fluffy pancakes the batter needs to be thick enough to hold the bubbles and hold it’s shape.
• Egg whites – For extra fluffy pancakes, you can separate the eggs and whip the white to a stiff peak. Then, gently fold this into the batter. Like in this waffle recipe!

Ingredients For Extra Fluffy Old-Fashioned Pancakes

1 ¾ cups milk 435 ml

1 egg

2 Tablespoons oil 30 ml

1 ½ cups all-purpose flour 190 g

1 Tablespoon baking powder 15 ml

½ teaspoon salt 2.5 ml

1 Tablespoon sugar 15 ml

Add-ins (optional) Blueberries, banana, chocolate chips, etc.

Method

1. Preheat a griddle, or frying pans, to medium-low.
2. In a large bowl, add the milk, egg, and oil. Stir to incorporate.
3. Stir in the baking powder, salt, sugar.
4. Add in the flour and stir until the batter just comes together. Don’t overmix a few lumps is fine.
5. Add enough fat (butter, oil, shortening, lard, etc) to coat the pan.
6. Pour about ⅓ of a cup of batter onto the pan or griddle in a circular shape.
7. You can press in any mix-ins on top. Or you can mix them into the batter before pouring into the pan.
8. Once you see the edges just start to set, and a few bubbles break on the surface, flip the pancake to the other side.
9. Leave to cook about 1 minute more.
10. Remove and continue with the rest of the batter.
11. Serve warm with butter and maple syrup. Or your favourite pancake toppings!

Looking for more great breakfast to feed you and your family? Try one of these! Make ahead Breakfast Strata, Spooky pumpkin streusel muffins, Cinnamon Roll Perfection

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