The internet is everybody’s friend. Especially the home-cook’s. Limitless as it can be, one must really learn the art and science of choosing the recipe to recreate for there may be hundreds of recipes claiming to be the best, a special mention to a number of favorites – the best chocolate chip cookie recipe, the best chocolate cake recipe, the best boeuf bourguignon recipe. Trial and error people. Try it so you can attest to what it claims to be.
I have everything planned out. Before the week ends, I have a meal plan for the upcoming week, automatically filling out the Sundays for the much-awaited adventure gastronomique, all thanks to the smörgåsbord of countries enthusiastic to inspire you with that they could offer in terms of cuisine and taste. And for this week, I have this breakfast item that I have been itching to get my hands into so that I can try out the recipe and see if it holds true to what it promises – light and fluffy.
Having been able to try quite a number of pancake recipes, and having been able to graduate from the just-add-water-and-eggs instant pancake mixes, I have always been loyal to The Aubergine Chef’s pancakes. The way it is being prepared shows you in the face how it is going to be really light and fluffy, cotton candy light and fluffy. The separating of whites from the yolks, the whisking of the whites to their death, and the delicate folding of the whites to the batter may seem tiring, which it is, but the end-result is to die for. You can have stacks of these flapjacks and not feel heavy from all the carbs you just devoured. But you know, there are certain days in a week where you have the time to whisk the whites to stiff peaks but most of the time, there’s none. That’s the reason why I came looking for another light and fluffy recipe that could serve as the ‘understudy’ for this more ideal formula.
I found one online and quickly wrote down the recipe. The name: Fluffy Pancakes. I was sold, immediately. It seemed easy to do. Plus, it rated five stars with 4902 reviews. Knowing that people have tried this recipe, I scheduled it to one of the breakfasts for the week.
Truly enough, light and fluffy it was. It was a relief. And exciting. So what goes well with pancakes? Syrup. I did not settle for just syrup. I wanted orange syrup. So I searched for one, and it turned out perfect. Delicious really. The citrus tone and orange scent went incredibly well with the pancakes and the mildly tangy crème fraîche, which, I made as well. You see, I make food out of love. And with a perfect breakfast, everything will follow.
With my Christmas cup of coffee and a plate of pancakes, I was set. Nothing in this world will ruin a perfectly light and fluffy stack of pancakes.
What changed is I added more milk to the batter to loosen it up a bit. I figured it would yield a lot more enjoyable pancakes with a looser batter than a stiff one, plus, it would spread much easier. Serve the pancakes with your own crème fraîche and house orange syrup(recipes below) for a bright breakfast.
Adapted from kris of allrecipes.com
Makes 6-8 pancakes (depending on the size of your ladle or how big you want your pancake to be)
1 cup whole milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
Combine the milk and vinegar together and set it aside for 5 minutes to ‘sour’.
Combine together flour, sugar, baking powder, baking soda and salt until well-incorporated.
Whisk the egg and the butter into the ‘soured’ milk and pour in the dry ingredients and whisk well until the lumps are gone.
Cook the pancakes on a lightly greased griddle until bubbles appear on the surface. Flip using a spatula and cook until golden brown on the other side.
Homemade Crème Fraîche
Loosely based on Alton Brown’s Good Eats
Makes 1 cup
250ml heavy cream
90ml live yogurt
Combine the heavy cream and live yogurt in a glass jar. Mix to combine, cover and let sit at room temperature overnight.
The heavy cream will thicken and will have a sour smell. It means that the live bacteria from the yogurt is acting on the cream.
Refrigerate to store. It will keep for 2 weeks.
Makes 1 cup
1/2 cup butter, chopped
1/3 cup sugar
1 teaspoon orange zest
1/3 cup orange juice
Melt butter over medium heat. Add sugar and stir until dissolved. Add the zest and juice and mix well.
Bring to a boil and then reduce the heat to simmer for 1 to 2 minutes or until slightly reduced and syrupy. Keep warm.