[Fluffy Cloud] Pancakes Recipe
Yeah, They’re Basically Edible
Pillows
Alright, picture
this: you roll outta bed, hair’s a mess, stomach’s rumbling, and BAM—your whole
place smells like sweet, buttery heaven. That’s these pancakes. They’re not
just “fluffy,” they’re freakin’ cloud-level. This recipe is dialed in for
two—so it’s perfect for lazy weekends, breakfast in bed, or honestly just
whenever you feel like treating yourself. No complicated nonsense, just pure,
soft, golden stacks.
Prep Time?
Like, 10 minutes.
Cooking: 10-15, if you’re not distracted by TikTok.
You’ll eat 'em in 2 seconds flat, anyway.
Difficulty? Easy. You got this.
Makes enough for two hungry people (or one if you’re having a day).
WHAT YOU
NEED
Ingredients
- All-Purpose
Flour: 3/4 cup (90g)
- Sugar:
1 tbsp (don’t skimp, it’s the good stuff)
- Baking
Powder: 1 tsp
- Baking
Soda: 1/4 tsp
- Salt:
1/4 tsp
- Milk:
1/2 cup (any kind…oat, almond, cow, whatever’s in the fridge)
- 1
Large Egg
- Melted
Butter: 1 tbsp (plus that extra bit for the pan, obviously)
- Vanilla
Extract: 1/2 tsp (a little splash)
Toppings (go nuts):
- Maple
syrup (obviously)
- Berries
(strawberries, blues, raspberries, etc.)
- Whipped
cream
- Powdered
sugar
- Chocolate
chips
- Sliced
bananas
- Or, I
dunno, bacon? Live your truth.
Stuff to Grab
- Big
bowl
- Whisk
(or a fork if you can’t find one)
- Measuring
cups/spoons
- Non-stick
pan or griddle
- Spatula
- Ladle
or 1/4 cup measure to scoop
HOW TO
MAKE THE FLUFFIEST PANCAKES
Step 1.
Dry Stuff First: In your big bowl, toss in the
flour, sugar, baking powder, baking soda, and salt. Give it a quick whisk—don’t
overthink it.
Step 2.
Wet Stuff: Grab another bowl (or a big measuring
cup if you’re feeling lazy). Whisk together your milk, egg, melted butter, and
vanilla. It should look pretty smooth.
Step 3.
Mix It Up: Dump the wet into the dry. Whisk
gently. Like, seriously, don’t go nuts. Lumps? Good. Smooth batter? You’ve gone
too far, chief.
Step 4.
Heat Things Up: Medium-low heat is your friend.
Slap some butter or oil in the pan. Let it get just hot enough for a sizzle but
not a smoke alarm.
Step 5.
Cook ‘Em: Ladle about 1/4 cup of batter for each
pancake. Let ‘em chill for 2-3 minutes—watch for bubbles on top, edges looking
set. Flip (don’t launch it onto the floor). Another minute or two, and you’re
golden.
Step 6.
Eat Now: Get those beauties on plates. Stack
'em, top 'em, drown 'em in syrup, whatever. If you have to wait, keep 'em warm
in a low oven (100°C / 200°F).
MACROS (per person, minus toppings):
- Calories:
300-350ish
- Protein:
9-11g
- Carbs:
45-50g
- Fat:
10-15g (These numbers are ballpark. If you load on Nutella and whipped
cream, well, you know what you did.)
PRO TIPS ‘N’ TRICKS
- Do
NOT overmix. Seriously, wanna eat rubber? Didn’t think so.
- Goldilocks
heat: Too hot = burnt outside, raw inside. Too low = pale, sad
pancakes.
- Test
pancake: First one’s always a mess. It’s tradition.
- Buttermilk
hack: Sub in buttermilk, drop baking soda to 1/8 tsp, get extra
tangy, fluffy results.
- Spice
things up: Pinch of cinnamon, nutmeg, lemon zest—trust me.
- Add
stuff in: Chocolate chips, blueberries, apple bits—fold in gently
after mixing.
- Vegan? Use
plant milk, flax egg (1 tbsp ground flax + 3 tbsp water, let it sit 5
min), plant-based butter/oil.
FAQS
1. Why are my pancakes flat and sad? Usually, ‘cause
you mixed too much, your baking powder’s ancient, or your pan’s too hot. Check
all three.
2. Can I make the batter ahead? Eh, best to mix it
up fresh right before cooking. If you must, keep dry and wet separate, then
combine last minute.
3. What about leftovers? Let ‘em cool, then stash
in the fridge (airtight) for a couple of days. Reheat in toaster, microwave, or
griddle. Freezer? Yeah, up to a month—just use parchment between layers so they
don’t become a pancake brick.
Now, go forth and pancake. Your stomach will thank you.
Comments
Post a Comment