Скачать или смотреть Fluffy Pancakes Two Ways | Fruity & Chocolate Recipes

Fluffy Pancakes Two Ways | Fruity & Chocolate Recipes. If you’re looking for the perfect pancake recipe that’s fluffy, easy, and absolutely delicious — you’re in the right place! 🥞
In this video, we’ll show you how to make a simple pancake batter that works every single time.
But we don’t stop there! We’re making two tasty versions: one with fresh berries 🍓 and another with rich chocolate and toasted nuts 🍫

Fluffy Pancakes – Plain & Cocoa Versions
Plain Pancake
250 g all-purpose flour, 2 cups
360 ml milk, just under 1½ cups
2 eggs
3 tablespoons sugar
3 tablespoons melted butter
1 pinch salt
1 teaspoon vanilla extract
1 sachet baking powder, 10 g
For topping
Kaymak, or double clotted cream or whipped cream
Mixed berries or any fruit you like
Honey or maple syrup
Fresh mint leaves
Powdered sugar
• The most important rule when making pancakes is not to overmix the flour. This prevents gluten from developing, which would make the pancakes chewy, elastic. We want them soft, tender, and crumbly—like cake, not bread. To achieve this, always mix dry and wet ingredients separately first.
• In one bowl, combine the flour, sugar, baking powder, and salt.
• In another bowl, whisk together the eggs, milk, and melted butter. It’s important to whisk well so the butter doesn’t solidify in the cold milk. Add the vanilla extract and whisk once more.
• Pour the wet ingredients into the dry mix and gently whisk until just smooth. Avoid overmixing to keep the texture light.
• Place a cast iron pan upside down over the stove. If your cast iron pan has a smooth flat surface, you can use it the regular way.
• Lightly grease the surface with a paper towel and a bit of oil. Ladle the batter onto the pan in your preferred size and cook over medium heat.
• Once bubbles appear on the surface, flip the pancakes. Cook until golden on both sides. Repeat for the rest of the batter.
• Stack the pancakes and top with kaymak or whipped cream, fruits, honey or maple syrup, powdered sugar, and mint leaves.
Cocoa Pancake
250 g all-purpose flour (2 cups)
410 ml milk, 1 + 3/5 cups
2 eggs
4 tablespoons sugar
3 tablespoons melted butter
1 pinch salt
1 teaspoon vanilla extract
1 sachet baking powder, 10 g
2 tablespoons unsweetened cocoa powder
For topping
Banana, sliced
Chocolate spread
Chopped hazelnuts
• Just like in the plain version, don’t overmix the flour. Keeping the batter gently combined ensures soft, crumbly pancakes instead of tough ones.
• In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
• In a separate bowl, mix the eggs, milk, and melted butter. Add vanilla extract and whisk again.
• Pour the wet ingredients into the dry mix and gently whisk until just smooth. Avoid overmixing to keep the texture light.
• Place a cast iron pan upside down over the stove. If your cast iron pan has a smooth flat surface, you can use it the regular way.
• Lightly grease the surface with a paper towel and a bit of oil. Ladle the batter onto the pan in your preferred size and cook over medium heat.
• Once bubbles appear on the surface, flip the pancakes. Cook on both sides. Repeat for the rest of the batter.
• For serving, lay each pancake on top of each other and place some banana slices and chocolate spread for every layer. Sprinkle hazelnut on top and enjoy every bite!


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