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Fluffy Pancake

Takjil berbuka waktu bulan puasa yg baru launching sekarang 😅🙏 Kadang jg bkin lg buat cemilan soalnya mudah dan enak 🤤 oh yaa bentar lg juga bakal dbkin utk takjil lagi deh 🥰

Source : @erikarhn

#PeppaCookCommunity_Depok #PejuangGoldenBatikApron

Bahan-bahan

  1. 130 gr tepung terigu segitiga biru
  2. 1/2 sdt vanili
  3. 1/2 sdt baking powder double acting
  4. 1/2 sdt baking soda
  5. 1/8 sdt garam
  6. 2 sdm gula pasir
  7. 1 butir telur, kocok lepas
  8. 2 sdm margarin, cairkan
  9. Buttermilk:
  10. 150 ml susi cair plain
  11. 2 sdm air jeruk nipis/lemon
  12. Topping :
  13. Sesuai selera, saya pake maple syrup + keju parut

Langkah

  1. Buat buttermilk dgn mencampurkan susu dan air jeruk nipis, aduk dah biarkan 10 menit

    Fluffy Pancake langkah memasak 1 foto
  2. Campur terigu, vanili, baking powder, baking soda, garam& gula, aduk rata. Lalu masukkan telur, aduk rata dgn whisk

    Fluffy Pancake langkah memasak 2 foto Fluffy Pancake langkah memasak 2 foto Fluffy Pancake langkah memasak 2 foto
  3. Masukkan buttermilk & margarin cair kedalam adonan, aduk rata, jgn overmix. Kalo adonan terlalu kental susah diaduk bisa dtambah dgn susu cair sedikit ya

    Fluffy Pancake langkah memasak 3 foto Fluffy Pancake langkah memasak 3 foto
  4. Panaskan wajan anti lengket, tuang 1 sendok sayur adonan dan masak hingga berpori lalu bisa dibalik

    Fluffy Pancake langkah memasak 4 foto Fluffy Pancake langkah memasak 4 foto Fluffy Pancake langkah memasak 4 foto
  5. Tambahkan topping sesuai selera, fluffy pancake siap dinikmati 😘

    Fluffy Pancake langkah memasak 5 foto

This recipe is aptly named, as "Fluffy Pancakes" is exactly what you get. I usually use 1 cup of milk vs 3 per 4 cup as this batter will thicken. Let it sit for 1 per 2 hour before adding to the griddle as the longer it sits, the more it bubbles, which makes a better, airy, fluffy pancake. Pancake Tips Why are my pancakes not fluffy? The culprit is likely overmixing the pancake batter, which overworks the gluten in the flour. Use a gentle hand when folding the wet ingredients into the dry ingredients and mix just until incorporated. Pour 1 per 4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat

Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about The pancakes are fluffy, moist, and have a wonderful texture. I have a few warnings to those who are unfamiliar with this recipe: 1. do NOT add the vanilla. In my experience this negates the effect of souring the milk and the pancakes end up flat. Pancakes are personal. When you envision a tall, warm stack of pancakes coming from the kitchen, you know exactly what they look like. Maybe they’re thick and fluffy, almost cake-like with a tender crumb. Perhaps they’re flat, buttery, and moist. Or maybe they’re somewhere in between, like those you’d find at a diner. Our first lesson is for lovers of tall and cakey pancakes: We’re

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Preheat a griddle or frying pan over medium heat (or to 350°F). Lightly grease with butter or olive oil. Pour ¼ cup batter for each pancake and cook on one side until bubbles form and begin to pop, about 2 minutes. Flip and cook on the other side about 1-2 minutes. Add 1 teaspoon sugar substitute and 1 teaspoon vanilla extract and blitz on high until completely smooth. Let batter rest of 5 minutes. While batter is resting, heat a skillet over medium heat. Add 1 teaspoon vegetable oil to pan and wipe excess oil off with paper towel. Pour batter into hot pan. These help bind and thicken pancakes without eggs. Use 1 tablespoon of starch (i.e. corn, tapioca, potato) mixed with 3 tablespoons of water per egg. You can also try a premade egg replacer ($4

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