I have lots of life mottos concerning pancakes, being “there are two kind of people in the world: those who like pancakes and those who sit in a throne of lies” my favorite one.
Thing is, I couldn’t sleep last night (might have something to do with the amout of iced-coffee consumed yesterday hmm I don’t know, I’ll have to look into that), which means I spent a couple of hours laying in bed, being attacked by an army of mosquitoes and brainstorming ideas for the blog (lots of cheese are coming your way!)
Good thing I came with a new motto too:
Don’t put off until tomorrow the pancakes you can eat today.
Life-changing, isn’t it?
Nah. I’ll tell you what’s actually life-changing:
It looks like I have a new pancake favorite every day (exhibit #1, exhibit #2, exhibit #3, exhibit #4, exhibit #5... the list goes on, I just seem to really like pancakes. But again, who doesn’t), but I’m telling you: these are more bomb that any recipe I’ve ever come across.
Fluffy, soft, airy and thick – you’d never say there’s some whole wheat flour in here. And hey, they’re packed with protein so they keep you full for hours so you don’t end up eating the whole kitchen while waiting for lunchtime.
(Hello sugary breakfast cereal, I’m looking at you)
Bonus points for the fact that these are such cuties. I mean, if they were to be human, these pancakes would be a tall and handsome man with a beard. Am I right or am I right?
Oh hey, here’s the trick to get pretty pancakes: cook them low and slow, and do not overcrowd your pan! Also, don’t skimp on the oil (coconut and olive oil make better pancakes than butter!), because if you do, you’ll likely get such pale ugly pancakes AND you’ll ruin your pan and upset your mum.
Yo, if I had a dollar for every time I’ve ruined one of my mum’s pans, I still wouldn’t have enough money to afford re-buying all the pans I’ve broken.
Hey, pals – use some oil. It’s really good for your health and you’ll save yourself from being grounded.
Also, remember that thick batters make for prettier pancakes since they don’t spread quite as much in the pan! <<< Ok. That was like 5 tips, but you get the idea.
AND last but not least (and you’ll want to thank me for this one because it is a game-changer!), top them with some salted butter and extra honey for extra yummilicious points.
- 125 grams white flour
- 60 grams whole wheat flour
- 25 grams cornstarch
- a pinch of salt
- 3 grams baking powder
- 200 grams 2% greek yogurt
- 70 grams honey
- 15 grams olive oil
- 100 grams 2% buttermilk
- 1 tbsp. vanilla extract
- 2 eggs
- Whisk dry ingredients in a bowl.
- Whisk eggs with a fork or similar in a separate bowl, trying to incorporate as much air as possible. You do not need to do this if you don't want to (I didn't do so for the pcankes in the pic), but the pancakes come out much fluffier this way.
- Mix all of the wet ingredients in a different bowl.
- Pour the wet ingredients into the dry ones and stir to mix. Batter will be thick.
- Heat some olive oil in a nonstick pan and wait until it's warm enough.
- Drop dollops of batter into the pan.
- Cook on low heat until bubbles appear on the surface, then flip over and cook until done.
- Enjoy warm topped with salted butter and extra honey!
- You can use milk + lemon juice instead of the buttermilk.
- Yogurt must be thick. Quark cheese can be used in its place for extra protein!
Remember guys: don’t put off until tomorrow the pancakes you can eat today.
Those are some wise words to live by, so listen to my advice and go make these stat.