Fluffy Pancake With Fontina Recipes

FLUFFY AND DELICIOUS PANCAKES

Steps:

• Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well.
• Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

GIANT SUPER FLUFFY PANCAKES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
• Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
• Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

FLUFFY PANCAKES

Steps:

• Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
• Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

FLUFFY PANCAKES

Steps:

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

FLUFFY PANCAKES

Steps:

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

BIG FLUFFY PANCAKES AND SAUSAGE

Steps:

• For the sausages: Mix the pork, brown sugar, salt, rosemary, sage and thyme in a bowl until well combined. Shape into four 4-inch-wide and 1/4-inch-thick circular patties.
• For the big fluffy pancake mix: In a stand mixer with the whisk attachment, whisk the egg whites to soft peaks. Continue whisking and gradually add the granulated sugar. Continue whisking until all the sugar is dissolved and the mixture forms stiff peaks.
• In a separate bowl, whisk together the egg yolks, milk, melted butter and vanilla extract until smooth. Add the pancake mix and stir to combine. Carefully fold in the egg white mixture, taking care not to overmix.
• For the big fluffy pancakes and sausage: Preheat a large nonstick pan over low heat and add the butter.
• Spray 3-inch round (2-inch tall) ring molds with cooking spray. Place the ring molds in your preheated pan and use a ladle to fill the molds two-thirds of the way with the pancake mix. Place a cover over the pan and let the pancakes cook for 10 minutes. Remove the cover and use tongs and a rubber spatula to help flip the ring molds with the pancakes. Cover and continue cooking for about 7 minutes more.
• Meanwhile, cook your sausage in a skillet over medium-low heat until the pork is fully cooked, about 4 minutes on each side.
• Remove the ring molds with the pancakes using tongs and a rubber spatula. The pancakes should slide right out. Add the sausage underneath your pancakes for even more height. Serve with butter and maple syrup.

FLUFFY SHREDDED PANCAKE (KAISERSCHMARRN) WITH PLUM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the egg whites in a stand mixer fitted with the whisk attachment until foamy. Stream in 3 tablespoons of the sugar and the salt. Whisk on medium high just until the whites form stiff peaks, about 2 minutes.
• Whisk the egg yolks in a large bowl until lightened, about 30 seconds. Add the flour, nutmeg, milk, vanilla and almond extracts. Whisk until smooth. Whisk in 2 tablespoons of the melted butter just to combine. Stir in about a third of the egg whites to loosen the mixture, then use a large rubber spatula to gently fold in the remaining egg whites just until combined.
• Heat a medium (10-inch) nonstick skillet over medium heat. Add 1 tablespoon of the melted butter and swirl to coat the skillet. Add the pancake batter and spread out gently with a spatula. Let cook on the stovetop just until the edges begin to set, about 1 minute. Transfer to the oven and bake until the top is puffed and the pancake is set, 12 to 14 minutes.
• When the pancake is done, remove from the oven and place on the stovetop over low heat. Use 2 metal spatulas or large metal spoons to quarter the pancake, then turn all of the pieces and cut into rough (about bite sized) chunks in the skillet. Sprinkle with the remaining 3 tablespoons of sugar and remaining melted butter. Toss well to fully coat. Cook and toss over low heat until the edges of the pieces are caramelized and golden, 3 to 4 minutes.
• To serve, dust with confectioner's sugar and serve with the warm plum sauce.
• While the pancake bakes, make the plum sauce. In a small saucepan, stir together the plums, jam or preserves, lemon juice, water and salt. Bring to a simmer over medium low heat and cook, stirring occasionally, until the plums are tender and the mixture is syrupy, about 4 minutes.

FLUFFY OVEN PANCAKE WITH PEARS

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
• Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
• Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
• Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.

FLUFFY PANCAKES

Steps:

• If serving with pancetta, heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and lay on the pancetta in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 mins until crisp.
• To make the pancakes, get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup and milk while whisking.
• Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like, we made 20cm pancakes for a serving size of one per person, or if you are very hungry, two per person. Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook another batch. Serve pancakes with pancetta or blueberries, drizzled with extra maple syrup.