Fluffy pancakes
Pancake dough with a little rum that doesn't need to be left to rise.
Ingredients:
- 200 g / 7 oz / 1,6 cup all-purpose flour
- 2 tbsp sugar
- 250 ml /8,7 fl.oz / 1cup milk
- 2 whole eggs
- Half tsp salt
- 1 pack of baking powder (12g/0,4oz)
- 3 tbsp vegetable oil
- Rum aroma or rum
Recipe steps:
- Mix the flour with the baking powder, salt and sugar.
- Then add milk, egg yolks, oil, rum flavour (or rum) to the bulk mixture and whisk.
- Leave the dough to rest for no more than 5 minutes.
- From the dough in the pan we shape the pancakes, or use a pancake pan on which we fry the pancakes golden on both sides.
- The ready-made pancakes (the recipe is enough for about 20 pieces) lavishly smeared with marmalade to taste and topped with a scoop of cream, can also be served with fruit, sour cream, poured with syrup - decorating we choose according to our taste.
Before you start:
- Bring ingredients closer to room temperature.
- Whisk dry and wet ingredients separately, then combine and mix only until just smooth.
- A short 5 minute rest lets the flour hydrate and the batter relax.
- Heat a pan over medium, lightly oil it, then wipe excess oil with a paper towel.
Cooking cues:
- Flip when bubbles form on top and the edges start to set.
- A dedicated pancake pan helps with even size and shape.
- For a richer flavor, replace part of the oil with melted butter.
- Buttermilk or kefir pancakes for extra tang and lift.
- Whole-grain by swapping 30-50 percent of the flour for whole-wheat pastry flour.
- Gluten-free using a good all-purpose GF blend or rice flour plus a little cornstarch.
- Dairy-free with plant milk and neutral oil.
- Flavorings such as vanilla, lemon or orange zest, cinnamon, or cardamom.
Common pitfalls:
- Overmixing makes pancakes tough. Stop once the batter is just combined.
- A pan that is too hot browns the outside before the center cooks. Lower the heat.
- Too little oil leads to sticking, too much makes them greasy. Aim for a thin film.
Batter consistency:
You want a pourable batter that is thicker than crêpe batter. If it feels too thick, add 1-2 tbsp milk. If the pancakes spread too much, whisk in a spoonful of flour.
Serving ideas:
Classic toppings include plum butter and fresh quark, berry compotes, sliced strawberries, maple or fruit syrup. Sour cream with honey and nuts gives a nice balance. For a kid-friendly version, simply omit the rum.
Make-ahead and storage:
Cooked pancakes keep in the fridge until the next day and reheat well in a toaster. You can also assemble a jarred dry mix (flour, sugar, salt, baking powder) to speed up future breakfasts.
