FLUFFY PANCAKES RECIPE BY TASTY
Here's what you need: flour, baking powder, milk, butter, egg yolks, egg whites, maple syrup
Provided by Frank Tiu
Categories Breakfast
Time 35m
Yield 4 pancakes
Number Of Ingredients 7
Steps:
- Whisk together the flour and baking powder in a large bowl.
- In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
- In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
- Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
- Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
- Serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 1102 calories, Carbohydrate 123 grams, Fat 50 grams, Fiber 3 grams, Protein 36 grams, Sugar 12 grams
FLUFFY CHOCOLATE LAVA PANCAKES RECIPE BY TASTY
Here's what you need: heavy cream, dark chocolate, egg yolks, white sugar, butter, milk, all-purpose flour, baking powder, salt, egg whites, maple syrup, powdered sugar, fresh berry, butter
Provided by Matthew Johnson
Categories Breakfast
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the dark chocolate into the heated heavy cream. Mix both together until the chocolate fully melts forming a chocolate ganache.
- Pour the ganache into mason jar lid rings that are laying on a parchment paper-lined sheet tray. Freeze the chocolate ganache for at least 15 minutes to firm up.
- In a large bowl, add the egg yolks, sugar, and melted butter, whisk until smooth. Add in the milk, whisk again. Then sift in the flour, baking powder and salt.
- Whisk the dry ingredients into the wet until as smooth as possible. Small lumps are perfectly fine.
- Beat the egg whites until stiff peaks form and then fold them into the pancake batter until just combined.
- In a small skillet, melt butter until bubbling and then add your pancake batter. Take chocolate ganache disc straight from the freezer and place on top of the batter and press in down to the center. Put another layer of batter over the top.
- Cover the skillet with a lid and let the pancakes cook on low heat for 20-30 minutes or until the top has full set. Then flip the pancake and cook the other side for 2 minutes on medium heat to color the other side.
- Serve with butter, maple syrup, powdered sugar, or berries (optional).
- Enjoy!
Nutrition Facts : Calories 950 calories, Carbohydrate 86 grams, Fat 62 grams, Fiber 4 grams, Protein 25 grams, Sugar 26 grams
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