100 grams granulated sugar (if you prefer sweeter pancakes, you can add more sugar, but be cautious as they can burn easily when cooked)
1/4 tsp salt
1 medium egg
40 grams wheat flour
200 grams rice flour
1 tsp instant yeast
Instructions:
Preparing the Batter:
In a large mixing bowl, combine the 500 ml of milk with 100 grams of granulated sugar. Stir until the sugar is dissolved.
Add 1/4 teaspoon of salt and 1 medium egg to the milk mixture. Whisk until well combined.
Gradually add 40 grams of wheat flour and 200 grams of rice flour to the wet ingredients, stirring continuously to avoid lumps. Mix until you have a smooth batter.
Activating the Yeast:
Sprinkle 1 teaspoon of instant yeast over the batter and gently stir to incorporate. The yeast will help the pancakes to rise and become fluffy.
Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest in a warm place for about 30-45 minutes. This allows the yeast to activate and the batter to rise slightly.
Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of oil or butter.
Pour a small amount of batter onto the skillet to form pancakes of your desired size. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
Carefully flip the pancakes and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serving:
Serve the pancakes warm with your favorite toppings such as fresh fruits, maple syrup, honey, or a dusting of powdered sugar.
Cooking Tips:
Temperature Control: Ensure the skillet is not too hot to prevent the pancakes from burning. Medium heat works best for even cooking.
Batter Rest: Allowing the batter to rest gives the yeast time to work, resulting in lighter and fluffier pancakes.
Consistency: If the batter is too thick, you can add a little more milk to reach the desired consistency. If it’s too thin, add a bit more rice flour.
Nutritional Benefits:
These pancakes are a delightful way to start your day. The combination of wheat and rice flour provides a unique texture and flavor, while the milk and egg add protein and essential nutrients. Although they contain sugar, you can adjust the amount to suit your taste and dietary preferences.
Why You’ll Love This Recipe:
You’ll love this Classic Grandma’s Pancake Recipe for its simplicity and nostalgic flavor. The unique blend of wheat and rice flours gives these pancakes a light and airy texture, making them a delightful breakfast treat. The addition of yeast adds a subtle tanginess and helps the pancakes rise beautifully. Whether enjoyed plain or with your favorite toppings, these pancakes are sure to bring back memories of traditional, homemade breakfasts.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians as it contains no meat or meat products.
Dairy: The recipe includes milk, but you can use a dairy-free alternative if you have lactose intolerance or prefer a dairy-free diet.
Gluten-Free Option: Substitute the wheat flour with a gluten-free flour blend to make these pancakes gluten-free.
