Fluffy Pancakes for 10–12 pancakes d=10–12 cm
Pancake Batter
Ingredients Total weight: ~ 518 g 100%
• All-purpose flour 190 g 37%
• Baking powder 12 g 2%
• Sea salt 0.5 g <1%
• Sugar 40 g 8%
• Whole eggs 50 g 10%
• Milk 3.2% 160 g 31%
• Butter 82% 65 g 12%
1. Combine the sifted flour, baking powder, sugar and sea salt in a large bowl and mix with a whisk.
2. Add the eggs to dry ingredients. Gradually pour the milk and mix briefly with a silicone spatula. The mixture should neither be too thick, nor too liquid.
3. Add the melted butter (around 40 °C / 104 °F) and mix again. The batter should be shiny and uniform, but with some lumps still inside.
FRYING AND SERVING THE PANCAKES
Ingredients
• Pancake batter
• Odorless vegetable oil Sufficient quantity
• Maple syrup and a butter cube as topping Sufficient quantity
1. Transfer the pancake batter into the piping bag (no tip needed).
2. Brush the frying pan with a bit of oil and pipe the pancake batter, forming the round pancakes.
3. Fry the pancakes on medium–low heat for about 1.5–2 minutes on each side.
TIP
• When you see lots of bubbles popping on the surface of a pancake and it is no longer shiny, it is time to flip it over.
4. Serve with a small butter cube and some maple syrup.
