Descrizione

These fluffy pancakes are a delightful treat for breakfast or brunch. I've been making them for years, and they always come out perfectly. The recipe is simple and quick, making it ideal for busy mornings. The vanilla extract adds a lovely touch of flavor, and the pancakes are light and airy. They're also great for kids and adults alike. Serve them warm with your favorite toppings, such as fresh fruit, syrup, or a dusting of powdered sugar. This recipe is easily adaptable to be gluten-free by using a gluten-free flour blend.

Ingredienti (7 ingredienti)

300 g plain flour

3 cucchiaino baking powder

2 cucchiaio golden caster sugar

2 pezzo eggs

2 cucchiaino vanilla extract

70 g unsalted butter

2 cucchiaio vegetable oil

Preparazione (6 passaggi)

Combine dry ingredients

Impostazione Thermomix®

10 sec/Velocità 4

Add the flour, baking powder, and sugar to the Thermomix bowl. Mix for 10 Sec./Stufe 4 to combine.

Combine wet ingredients

Impostazione Thermomix®

10 sec/Velocità 3

Add the eggs, vanilla extract, and lukewarm water to the Thermomix bowl. Mix for 10 Sek./Stufe 3 to combine.

Melt butter

Impostazione Thermomix®

2 min/50°C/Velocità 2 50

Add the butter to the Thermomix bowl. Melt for 2 Min./50°C/Stufe 2.

120

Combine wet and dry ingredients

Impostazione Thermomix®

20 sec/Velocità 3

Pour the melted butter into the Thermomix bowl with the wet and dry ingredients. Mix for 20 Sek./Stufe 3 until you have a thick, smooth batter. Use the spatula to scrape down the sides of the bowl if needed.

Cook the pancakes

Heat the vegetable oil and a small knob of the remaining butter in a non-stick pan over a low-medium heat. Once foaming, spoon in 3 tbsp batter to make a roughly 8cm pancake. Cook for 1-2 mins until set at the edges, bubbling in the centre and risen. Flip over and cook for a further minute. Repeat with the remaining batter.

Serve

Serve the pancakes warm with any toppings of your choice.

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Informazioni sulla ricetta

These fluffy pancakes have been a weekend staple in my home for years. My grandmother, a true breakfast enthusiast, first taught me the basics, and I've adapted her recipe over time to make it even easier and more consistent using the Thermomix®. The Thermomix® really shines in this recipe, ensuring a perfectly smooth batter every single time. Let's talk ingredients. The foundation, of course, is the plain flour. It provides the structure for the pancakes. Don't be tempted to use self-raising flour; the baking powder is crucial for achieving that signature fluffiness. Speaking of baking powder, make sure it's fresh! Old baking powder can lose its potency, resulting in flat, sad pancakes. The golden caster sugar adds a touch of sweetness and helps with browning. Eggs bind everything together and contribute to the richness of the pancakes. Vanilla extract elevates the flavor profile, adding a warm, comforting note. I prefer using real vanilla extract for the best results, but vanilla essence will also work in a pinch. The unsalted butter adds richness and moisture, and melting it in the Thermomix® ensures it's perfectly incorporated into the batter. Finally, the vegetable oil is for cooking the pancakes, preventing them from sticking to the pan. When making the batter in the Thermomix®, it's important not to overmix. Overmixing develops the gluten in the flour, resulting in tough pancakes. The Thermomix® does a great job of combining the ingredients quickly and efficiently, so stick to the recommended mixing times. If you notice any lumps after mixing, don't worry! Just scrape down the sides of the bowl with the spatula and give it a quick pulse. The batter should be thick and smooth, but still pourable. For a vegetarian option, simply ensure your toppings are vegetarian-friendly. For a vegan version, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a plant-based butter alternative. You can also experiment with different spices. A pinch of cinnamon or nutmeg adds a warm, cozy flavor. For a citrusy twist, add a teaspoon of lemon or orange zest to the batter. Serving suggestions are endless! Classic toppings include fresh fruit (berries, bananas, sliced peaches), maple syrup, honey, powdered sugar, whipped cream, chocolate chips, or even a dollop of Greek yogurt. For a more savory option, try topping them with bacon, fried eggs, and a drizzle of hot sauce. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave them for a few seconds or toast them in a toaster. You can also freeze the pancakes for longer storage. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. To reheat frozen pancakes, toast them directly from frozen. You can even prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking. This is a great time-saver for busy mornings!