Fluffy Easy Pancakes by @ravneeteats

55 min
Easy

11 servings

🌾

100 g

Plain Flour

🍬

13 g

Caster Sugar

🥄

2 g

Baking Powder

🥄

1.2 g

Bicarbonate Of Soda

🧂

0.3 g

Salt

🥚

1 egg

Egg

🥛

120 ml

Whole Milk

🥣

120 g

Greek Yoghurt

🧈

25 g

Unsalted Butter

🧈

1 g

Butter

Preparation Steps

  1. Step 1/9

    Melt 25 g unsalted butter, then let it cool slightly before using.

    unsalted butter
    🍳frying pan
    🍴spatula

  2. Step 2/9

    Whisk 1 medium egg, 120 ml whole milk, 120 g Greek yoghurt, and the cooled melted unsalted butter in a mixing bowl until smooth.

    medium egg
    whole milk
    🥣Greek yoghurt
    unsalted butter
    🥣mixing bowl
    🥄whisk
    🧪measuring jug
    ⚖️kitchen scale

  3. Step 3/9

    Combine 100 g plain flour, 1 tbsp caster sugar, 1/2 tsp baking powder, 1/4 tsp bicarbonate of soda, and a pinch of salt in a second mixing bowl.

    plain flour
    caster sugar
    baking powder
    bicarbonate of soda
    salt
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons
    ⚖️kitchen scale

  4. Step 4/9

    Pour the wet mixture into the dry mixture and fold gently with a spatula until no large streaks of flour remain.

    plain flour
    caster sugar
    baking powder
    bicarbonate of soda
    salt
    medium egg
    whole milk
    🥣Greek yoghurt
    unsalted butter
    🥣mixing bowl
    🍴spatula

  5. Step 5/9

    Rest the pancake batter for 30 minutes at room temperature.

    🥣mixing bowl

  6. Step 6/9

    Heat a frying pan over medium heat and lightly grease it with 1 g butter.

    butter
    🍳frying pan
    🍴spatula

  7. Step 7/9

    Ladle portions of batter into the hot pan and cook until bubbles form across the surface, about 2 minutes.

    🍳frying pan
    🥄ladle

  8. Step 8/9

    Flip each pancake and cook for about 1 minute until both sides are golden brown.

    🍳frying pan
    🍴spatula

  9. Step 9/9

    Serve the warm pancakes with rhubarb jam, crème fraîche, or maple syrup.

    rhubarb jam
    crème fraîche
    maple syrup
    🍴spatula

Composition

Ingredients

Types

Grains, Sweeteners, Leavening agents, Seasonings, Dairy, Fats

Ingredients

Plain flour, Caster sugar, Baking powder, Bicarbonate of soda, Salt, Egg, Whole milk, Greek yoghurt, Unsalted butter, Butter

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

111 kcal

Macro nutrients

Protein: 4.2g, Carbohydrates: 15.4g, Sugars: 3.4g, Fat: 3.6g, Saturated fat: 2.1g, Fiber: 0.5g

Nutritional Information

Minerals

Calcium: 77mg, Iron: 0.8mg, Potassium: 105mg, Sodium: 95mg

Vitamins

Vitamin A: 75µg, Vitamin B12: 0.25µg, Vitamin D: 0.7µg

Preparation

Time Information

Preparation

40 minutes

Cooking

15 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, spatula, measuring spoons, measuring jug, kitchen scale, ladle, frying pan

Appliances

stovetop

Type

Type

Type Of Dish

Breakfast, Brunch, Dessert

Occasions

Breakfast, Brunch, Weekend breakfast, Family meal

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

American, British

Geographic

to inform

Various

Aspect

Texture

Fluffy, Soft, Tender, Light, Golden

Flavors

Mildly sweet, Buttery, Creamy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Serve warm), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat in a pan, toaster, or microwave), freezer : 2 months (Cool completely before freezing,Separate pancakes with parchment paper,Store in a freezer-safe airtight bag or container,Reheat from frozen)