Pancakes are tricky, although most people do not realize this. To get a light, fluffy pancake, you need to sacrifice flavor. But for a truly flavorful pancake, you almost always end up with something closer to a crepe. Personally, I'll take the flavor over the fluffiness. But, recently my counterpart came up with a recipe that provides both. The key - acidulation. By adding things like vinegar and cultured dairy, you give the baking powder a boost and can scale back on it a bit. You also inject the batter with a little savory zing, adding more depth to the flavor. If you serve these up right away, they are light, fluffy, and flavorful - pancake perfection.
For the batter you will need:
1 1/2 cups self rising flour
(or add two teaspoons baking powder)
2 tablespoons grapeseed oil
1 tablespoon olive oil
1/3 cup milk
1/3 cup cream
1/3 cup labne (or Greek yogurt)
1 tablespoon corn syrup
1 tablespoon brown sugar
1 teaspoon white vinegar
1 teaspoon vanilla
Mix everything together, and mix it well. Use your submersion blender to truly homogenize your batter. You won't regret it.
Let the batter rest for at least 15 minutes or up to 24 hours. The longer the batter rests, the fuller the flavor will be. And here's another key to flavorful pancakes - something wonderful happens when you mix eggs and flour. The longer they are exposed to each other, the richer their combined flavor. But. most of us do not want to wait a full day for our pancakes. This recipe is enough to serve two today and two again tomorrow, making it the ultimate weekend pancake breakfast recipe.
Once the batter has rested, lightly oil your omelet pan with a little light-tasting oil like grapeseed. Cook one pancake in the pan over medium-low heat. Gently check the underside and flip when it is a golden color. Continue to cook until the other side is also golden.
In the pan
Serve these bad boys up topped with fresh strawberries and maple syrup with a little bacon on the side, and enjoy your weekend.
On the plate