Alright my pancake-lovin’ kiddos!
Now it’s time to learn how to make your pancakes FLY!!
Bahaha! <- Sorry, tried to keep a straight face but I can’t! 😆
Ok, so mayyyyybe they won’t exactly FLY…unless you have some sort of arm spasm mid flip and end up sending one across your kitchen…but then, well, then you’ve got bigger problems…you should probably see the doctor about that.
First up, how to make your pancakes
fat phat fluffy fluff-aaaaaaaaay!
…aka “the ability to cause others to quote Pixar films”
Forget all that confusing mumbo-jumbo about the trifecta of leavening…baking powder, baking soda, salt…the only thing you need is baking POWDER!
In the beginning, I used to think if I didn’t have all three, I would end up with pancake flatter than well…a pancake, I guess! 😉 Then I realized that I could use MORE of ONE with even BETTER results!
For every serving, I typically use 1/2 teaspoon of baking powder.
And if you’re concerned about the sodium content of your pancakes, you’ll be happy to know that baking POWDER has about a third less compared to baking SODA, but if that’s not enough for you, they also sell a sodium-free version that you can find at Whole Foods or order online from here. <- Great website for healthy foodstuffs! 😀
Another big contender in fluffability…
But only if you employ one of the best
superhero kitchen gadgets of all time…
The dual-action not really-automatic whiskometer!
Allow me to demonstrate…
Sold in a
bat cave kitchen supply store near you! OR you can click here!
But you don’t HAVE to have a fancy dual-action not really-automatic whiskometer to make super flufftastic pancakes. Feel free to use whatever whisk you currently have….just know that I’m going to have about a bajillion times more fun with mine than you are with yours! 😉
So yeah, take your boring ol’ whisk and beat your eggs (or egg whites)
like they just stole an old lady’s purse until light and frothy before handing them over to the cops adding them to your batter.
But if you happen to have an aversion to
violence eggs (or anything that has a mother) being in your pancakes, then there is another way to achieve fluffulous pancakes…
Otherwise known as homemade buttermilk.
For every 1 cup of milk (or milk substitute), add 1 tablespoon of vinegar and allow to set for 3-5 minutes.
Oh and a quick math solution for you guys, that would be 1 teaspoon of vinegar per 1/3 cup of milk! 😀
You CAN use “buttermilk” in recipes WITH eggs…it gives the cake more of a buttery taste. I just have had really good luck in the past using it in my vegan pancake batters so it’s kind of my go-to. Some say you should use baking soda to work synergistically with the acidity of the buttermilk for a full rise, but honestly, I’ve never really seen much difference.
And while we’re on the topic of milk, FYI, having LESS liquid in your pancake batter will produce a thicker/fluffier result (the more liquid, the more your batter will spread once it meets the skillet).
So once you have your cakes good and fluff-tabulous, you’re ready for the add-ins…
OR you break into a science lab, shake some beakers around, and enhance the genetic makeup to produce real…LIVE…
Or you could just maybe go to the store and pick up some protein powder…whichever works for you! 😉
Word of caution: Not ALL protein powder is created equal!
One “scoop” for one brand may be two scoops for another! That’s why I always list the weight in grams of the protein powder I chose for my recipes. Just be sure to take a look at the nutrition label of the
power POWDER you’re working with!
Also, a little note about ratios…unless you enjoy nibbling on pancakes that taste like a cross between slime and an actual superhero figurine (aka, ABC gum), try to stick to a 2ish:1ish ratio of flour to protein powder. 😀
Do you have a favorite superhero?
I always liked Rogue from X-Men!
If you could have any superpower, what would it be?
I think I would choose to freeze time…maybe then I could catch up on my blog reading! 😉