These Fluffy Pancakes were inspired by Japanese Fluffy Pancakes which are soufflé' like pancakes. My version is a cross between a Pancake and a Spongecake, they are Thick, Fluffy, and Delicious! Full Recipe Video below⬇️⬇️
I tried this recipe the first time by baking them, because I didn't think they would cook properly on the griddle without having to cover them like you would a soufflé pancake, and I wanted to make these as easy as possible to cook. When I filmed the tutorial for these pancakes I thought "Eh whatever, I'm going to try them on the griddle" and let me tell you...that was the best idea ever! They not only cooked all the way through, they came out even fluffier and more delicious than they did being baked. If you do want to bake these I have the instructions below as well.
*Ingredients:
-1 cup Bisquick Baking Mix
-2 eggs (whites and yolks separated)
-Squeeze fresh lemon juice
-1/4 cup sugar
-2 tablespoons almond milk
-2 tablespoons melted butter
-1/2 teaspoon vanilla extract for flavor
Directions:
Separate your egg whites and egg yolks. In a mixer, beat your egg whites with a small squeeze of lemon juice until stiff peaks form about (5 minutes or so) then set them aside.
In a separate bowl mix the egg yolks with the sugar, milk, butter, and vanilla extract until everything is incorporated.
Then add the Bisquick a little bit at a time and mix well.
Lastly, fold in the whipped egg whites gently, being careful not to deflate the batter.
Griddle Method:
Grease your griddle very well, and keep it on Low heat to ensure the pancakes cook thoroughly and don't burn.
I used an ice cream scoop to scoop the batter on to my griddle and I cooked them for 3 minutes on one side, then flipped, and cooked them for 2 minutes on the other side (total of 5 minutes) they came out perfect every time!
Oven Method:
Preheat your oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Scoop your batter on to the lined baking sheet and bake for 10 minutes. That easy!
FULL RECIPE VIDEO:
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