Thick fluffy pancakes
What comes to mind when you think about pancakes?
I love the thick and fluffy pancakes you get in restaurants, topped with chocolate and whipped cream, drizzled generously with maple syrup or chocolate sauce. Strawberries are also a nice addition. But after you make these, you’ll never need to eat out to get restaurant-quality pancakes again.
Are you a stickler for a perfect shape? These pancakes comes out perfectly round and fluffy, and are completely irresistible.
Also, you don’t need any fancy equipment, just a bowl and whisk, more or less. I added a little twist that kids love.
Bookmark this recipe, it’s a keeper, for sure!
Makes 22 pancakes
150 grams sugar (3/4 cup)
1 tsp vanilla extract
3/4 tsp baking soda
200 grams sour cream
75 grams 9% soft white cheese (2 heaped Tbsp)
250 grams flour (2 cups minus 3 Tbsp)
1. Beat together the eggs and sugar for a few seconds, add the white cheese, sour cream and vanilla extract and mix together. Add the flour and baking soda and mix until well combined.
2. Heat a pan with 3-4 Tbsp. of oil, place a heaped teaspoon of the batter in the pan, or pipe from a piping bag (which is what I did). Wait a few seconds and then gently lay the stick on top and gently press into the pancake. Fry until the underside is golden and then flip, fry until the other side is golden and remove.
Good to know…
I recommend being patient and cooking on a low heat. The pancakes really sit well on the stick if at least 1/3 of the stick length is immersed in the pancake. The recipe doesn’t work well dairy-free. You can make them without the sticks and whatever size you prefer.