ID: f997b684...
Professional chef Frank Proto shares his foolproof recipe for light, fluffy, and airy pancakes from scratch. This method ensures you'll never have flat, lifeless pancakes again, thanks to a few key techniques like not overmixing the batter and using plenty of butter for perfectly crispy edges.
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Whisk dry ingredients in one bowl and wet ingredients in another. → Gently fold the wet into the dry until just combined—do not overmix, lumps are good. → Scoop batter onto a hot, well-buttered griddle. → Cook until bubbles pop, then flip and cook until golden brown. → Serve in a stack with plenty of whipped salted butter and real maple syrup.
Whisk dry ingredients in one bowl and wet ingredients in another. → Gently fold the wet into the dry until just combined—do not overmix, lumps are good. → Scoop batter onto a hot, well-buttered griddle. → Cook until bubbles pop, then flip and cook until golden brown. → Serve in a stack with plenty of whipped salted butter and real maple syrup.
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The combination of milk and apple cider vinegar acts as a substitute for buttermilk, which helps activate the leavening agents and makes the pancakes tender.
An electric griddle is recommended for even heating and a large surface to cook multiple pancakes at once.
Using a generous amount of whipped salted butter is key. It helps create a crispy, delicious edge on the pancakes and the saltiness balances the sweet syrup.
Use real maple syrup for the best flavor experience, as it pairs perfectly with the salty butter and fluffy pancakes.
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