Fluffy overnight pancakes

Introduce

Chef :

Chef D Taslim

Fluffy overnight pancakes

without buttermilk! allowing the batter to sit overnight really improved the next morning's pancake, and it is because air bubbles are allowed to form over time. Careful scooping of the batter the next morning keeps those air bubbles intact, and the result is a light, fluffy pancake.

Ingredient

200 gr

flour

21 gr

baking powder

1/4 teaspoon

salt

34 gr

sugar

50 gr

milk powder

egg

60 gr

butter

250 ml

water

Cooking instructions

* Step 1

In a large bowl, *sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

* Step 2

Important: Do not over mix, small lumps is okay. Cover bowl with wrap and let this mixture sit in the refrigerator overnight. This allows more air bubbles to form, insuring a light and fluffy pancake.

* Step 3

Next morning: Heat a lightly oiled griddle or frying pan over medium high heat, or spray a griddle pan with non-stick spray. Without stirring (which would deflate the air bubbles), scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. (You can use a ¼ c. (or larger) measuring cup. I use a levered ice cream scoop). Brown on both sides and serve hot.

* Step 4

You can embellish these any way you like, by adding blueberries, chocolate chips, nuts, etc. to the pancake batter on the griddle, just before turning it over to brown on the second side.

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