I make a lot of different types of cakes, both easy and complicated recipes, but when I make pancakes that take me 10 minutes at most to make, my kids rejoice as if I cooked the best thing in the world.
This is the best pancake recipe I’ve made, and I know there are other pancake recipes on the site, but these are truly fantastic! They come out fat and fluffy, soft and golden, and so so tasty.
I suggest doubling the recipe because these will be devoured in no time.
Makes 24 pancakes
2 large eggs
120 grams flour (1/2 cup + 2 Tbsp)
300 grams 9% soft white cheese
2 Tbsp milk
2 tsp vanilla extract
Pinch of salt
1/2 tsp baking soda
1 Tbsp lemon juice
180 grams flour (1.5 cups minus 3 Tbsp)
1. Beat together the eggs and the sugar. Add the other ingredients and mix until well combined.
2. Transfer the batter to a piping bag. Heat a pan with 3-4 Tbsp of oil and pipe three pancakes onto the pan with spaces between them. Cover, and then as soon as the edges get golden flip them and cover again.
Another option: Place 2 tsp of batter in the pan.
3. It’s important that the flame isn’t high. Because these are fat pancakes they need to be done on the inside as well.
Good to know…
The pancakes come out soft and fat and fluffy. The batter is relatively runny and hard to pipe. If you don’t manage then just use a spoon and pour two teaspoons of the batter per pancake each time.