These pancakes are the fluffiest pancakes ever! The use of sour milk makes the dough fluffy and not liquid at all. One can prepare his/her own sour milk or buy it in the supermarkets. The recipe doesn’t use salt nor sugar, so one can combine them with sweet or salted ingredients / fillings.
Time of preparation
4 pancakes (middle-big size)
What did I use
a non-stick pan, a spatula, a whisk, two bowls (a big and medium-sized one), a ladle, a sheet of paper towel
Sour milk: 1 cup
Mixed flours without gluten (or any time of fine flour): 1 cup
Butter: 2 tablespoons
Sugar: 2 tablespoons
Baking powder: 1 teaspoon
Baking soda: 1 teaspoon
Seeds oil as required
How did I do
I mixed all the dry ingredients in the big bowl.
In the little bowl I beat the sour milk with the egg and the melted butter. I added this mixture to the dry ingredients and I mixed well untile I had a smooth and fluffy batter.
I poured a little oil in the non-stick pan, I removed it with the paper towel when it was hot (that I keeped on a little dish) and I poured a ladle full of batter.
When it started to make bubbles, I flipped it and I cooked for a little less time on the other side (about one minute in totale).
I used the sheet of paper towel then I repeated the whole process greasing the pan with the paper towel used befor.
I poured other batter and I continued this way until I finished it.
I put my favorite topping on it (such as hazelnut cream and coconut flour) when it was lukewarm and served.