// Sponsored content in collaboration with Anne Black.. I was provided with the ceramics as shown below for a review. All opinions are my own.
This weekend I decided to make some pancake batter which ended up with providing enough pancakes for two days. I just had to use my new plates by Anne Black that just arrived in my mail, I found that pancakes complimented them perfectly, or is it maybe the other way around?Saturday morning we had them plain with some sugar and fruits on top while today we had them with nutella, bananas and vanilla sauce. Clearly Sundays version was more of a dessert but that’s the beauty of pancakes, you can eat them in so many different ways! There are so many pancakes recipes out there, the one I am using provides with fluffy pancakes although I found out a small trick to make them extra fluffy. While a lot of recipes call for folding egg whites or putting extra baking powder in the batter what I discovered has to do with baking them.
The Trick :
While most recipes will call for baking the pancakes in melted butter, simply cook your pancakes without using any butter in a non stick pan. The pancakes will rise at least double the size they would normally and their texture will be much more cakey when you eat them. Go on, try it 🙂 The only downside is they will not get that crispy golden edge as seen above and of course the extra buttery taste. I don’t view this as a downside, I love my pancakes both ways!
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 egg, lightly beaten
3 tablespoons melted butter
Mix all dry ingredients together. In a different bowl slightly beat the egg then add the milk and the butter.Keep whisking if the butter is hot so your egg will not cook. Add the liquid mixture to the dry ingredients and whisk until everything is blend well together but do not overmix, the batter is supposed to be slightly lumpy. Cook in a non stick pan over medium heat. Turn once after enough bubbles have formed on the top.
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