To act like you are doing something you are not.
A semi-liquid flour mixture for making pancakes or cakes.
A cupboard in the kitchen where you keep ingredients.
Covered with a substance that prevents food from sticking to the pan.
To turn over with a sudden quick movement.
To turn something, or to turn or wrap one thing around another.
With nothing added.
Calmly and carefully.
We would love to pretend everyday is the weekend and have banana pancakes all the time, just like in Jack Johnson’s song, but it’s ok if you want to wait until Sunday to have these wonderful pancakes. If you’ve read this month’s Travel Club and its New York City’s foodie guide, you are probably craving some American treats too. Travelling to the States might not be a possibility, but tasting its cuisine from the comfort of your own home is more than possible.
Pancakes are supposed to be fluffy and delicious, so we are sharing two easy and delicious recipes that will transport you to the cafés and diners of New York. Americans love their pancakes with Maple Syrup, a type of natural syrup from the maple tree, but also have them with Nutella, whipped cream and blueberries, but not only that! They can be served with bacon, eggs and fries on the side. You may have them as you prefer, but the most important thing is, and will always be, the pancake. Here you have two different ways of preparing the pancake batter:
Pancakes are an American classic, but were actually created more than 30,000 years ago and were eaten in the Stone Age, in Ancient Greece and Rome; even Shakespeare mentions them in his plays! You probably have the ingredients for this recipe at home, as they are made with store-cupboard essentials, so go get them and start preparing these extra fluffy pancakes!
125g all-purpose flour
10g baking powder
1 pinch of salt
240ml of milk
15g melted butter
1 large egg
1 teaspoon of vanilla extract
Start off by putting all the dry ingredients in a medium bowl (flour, sugar, salt and baking powder). In a big bowl, whisk together the wet ingredients (milk, butter, vanilla extract and egg). Then, pour the dry ingredients into the big bowl and mix the ingredients. Be careful not to over mix it and, once it’s integrated, let the mixture sitfor 30 minutes in the fridgeso the baking powder can act.
Put a nonstick pan on medium heat on the stove. Add some butter and let it melt. Then, add a couple of tablespoons of the batter, letting it gently spread. Cook on one side until bubbles start to form, and flip it. Then cook for another minute and serve. You are done!
If you feel like giving your pancakes a healthy twist, you can always prepare them with blueberries! The recipe for this batter is a bit different from the previous one, as it contains yogurt. It will help the baking powder react and ensure extra fluffy pancakes.If you like the idea of having even fluffier pancakes, you can use this recipe without blueberries and add other ingredients, like chocolate chips, or have them plain and add toppings afterwards.
120g all-purpose flour
5g baking powder
1/2 lemon, zest only
200g Greek yogurt
60 ml milk
1 large egg
150g fresh blueberries
First, blend together the milk and yogurt in a bowl, and let them sit for a couple of minutes. Meanwhile, in a medium bowl mix the dry ingredients (flour, baking powder, sugarand lemon zest). Then, add the egg to the milk and yogurt, and mix the dry and wet ingredients. Once ready, add the blueberries and gently fold them in the mixture. Let the mixture seat for 30 minutes in the fridge.
The cooking part is the same as before: Put a nonstick pan in medium heat on the stove. Add some butter and let it melt. Then, add some tablespoons of the batter, letting it gently spread. Cook on this side until bubbles start to form, and flip it. Then cook for another minute and serve.