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Recipe of the day: Mother’s Day brunch pancake
Make this Mother's Day extra special with a mouth-watering homemade pancake for brunch. Impress your mom with this easy-to-make recipe.
Brunch Pancake for Mother’s Day. Picture: iStock.
Treat your Mom to a special brunch this Mother’s Day with a delicious homemade pancake. Quick and easy to make, it’s the perfect way to show your love and appreciation.
Add some fresh berries and whipped cream, or drizzle with warm maple syrup for the ultimate indulgence.
ALSO READ: Recipe of the day: Butter chicken naan tacos
Possible add-ons: You can also flavor your pancake batter with a hint of cinnamon or a splash of vanilla extract.
PrintMother’s Day brunch pancake
Make this Mother’s Day extra special with a mouth-watering homemade pancake for brunch. Impress your mom with this easy-to-make recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: British
Ingredients
- All-purpose flour: Use plain, all-purpose flour in this pancake recipe.
- Baking powder: This is the leavening agent that will make your pancakes to rise. Do not skip it, and double check the expiration date before using (in many cases, flat pancakes can result from the use of old baking powder).
- Sugar: It’s mostly used here as a sweetener in the pancakes, and it also participates to the texture. If for healthy reasons you want to omit the sugar in the recipe, feel free to do so.
- Salt: Not only salt is a flavor enhancer but it also affects the tenderness of your pancakes.
- Milk: The Chef recommends the use of whole milk or 2% milk for best results. Non dairy milk works too.
- Melted butter (or vegetable oil): The Chef always uses melted unsalted butter in my pancakes. It gives them a subtle nutty flavor. You may also want to use vegetable oil, neutral in taste, instead of melted butter (like canola oil or sunflower oil).
- Egg. The egg makes your pancakes moist and tender. For fluffier pancakes, use a room temperature egg (versus a refrigerated one).
Instructions
- Mix all the dry ingredients in a bowl.
- Whisk the wet ingredients in a separate bowl, then add the dry ingredients to the wet ones and mix and stir until just combined (do not overmix). The Chef’s secret is she lets the batter sit for a minute or two. It will allow the baking powder to activate and make your pancakes fluffy.
- Heat oil or butter in a skillet or griddle and once hot, drop two or three Tablespoons of the batter for each pancake, making sure the pancakes do not spread out. Cook for a minute, until fluffy. Flip, and cook on the other side for another minute.
Notes
HOW TO COOK PANCAKES PERFECTLY
- Do NOT overmix the batter. When you add the wet ingredients to the dry ingredients, stir until just combined, not more. This will guarantee fluffier pancakes. When overmixing, the gluten in the flour can form elastic gluten strands, resulting in a more dense, chewy texture.
- Bring the eggs at room temperature before using.
- Let the batter rest for a few minutes before cooking the pancakes.
- Use a nonstick pan (or better, an electric griddle if possible).
- Cook on low-medium heat, and make sure you have even heat while cooking the pancakes. Fluffier pancakes are the result of slow cooking.
- Lightly grease your pan with vegetable oil, or nonstick spray between each pancakes.
- The perfect flip: In order to flip the pancake perfectly, don’t rush your pancakes. You’ll know they’re ready when bubbles start to form and pop on the top (the uncooked side). To get a perfect flip without batter sliding around, be sure to purposefully shove your spatula all the way underneath and turn them over in a quick, confident move.
What to serve with pancakes
- Maple syrup: Pancakes and maple syrup is the ultimate combo. Because these pancakes are so fluffy, they absorb the maple syrup right away, bringing a subtle sweet touch.
- Fresh berries: (Strawberries, raspberries, blueberries).
- Sliced bananas: For even more flavors, you can caramelize the bananas with butter, sugar, and vanilla (or cinnamon) beforehand.
- Chocolate chips: You can add them on top of your pancakes OR add them to the pancakes while they are cooking on their first side in the skillet or griddle. This way, you are sure to have chocolate chips evenly spread out.
- Nut butter: The Chef loves adding a dollop of peanut butter, cashew butter or almond butter on top of warm pancakes. It makes them extra nutritious and they taste awesome.
- Nuts: Pecans, slivered almonds, walnuts… Nuts add an irresistible crunchy texture to your pancakes.
This recipe was found on delscookingtwist.com
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