Living in Italy has it's downsides when it comes to finding readily available foods that I miss from back home. If I think about it though, it is actually a good thing, sometimes. It has caused me to learn to make them from scratch! We all know how much better food is made from scratch, right?
No complaints there!
My Mom has stocked me pretty well with pancake syrup. So, I was on the hunt for a good recipe. Some were so horrible that it made me even more determined to find the right recipe. Keep in mind that all recipes I found were American recipes , so I had to go through the pain of converting the measurements!
Yesterday morning after all the trial and errors of making homemade pancakes, I finally found one that has got to be the best homemade pancake I've ever eaten! It's a *little* bit of extra work, but SO worth it. The secret to this recipe is beating the egg whites first and then folding them into the batter. Plus, and this is important, you MUST let the batter rest for at least the 15 minutes stated in the recipe. 30 minutes is better! Kind of hard to make these on school morning unless you plan on waking up extra early just to make them, and um, I don't like to wake up early unless I absolutely have to! If you want fluffy, light, and moist pancakes, try this recipe. You wont be sorry! If you want nasty, flat, chewy ones, try this recipe! But, I DON'T recommend it. I should have known better to go to an Italian food website for a pancake recipe... silly me!
Here's Lina right before she dug into them. Looks like she's sticking her tongue out, but she was licking her lips! ;)
Poor kid though. I took the plate away from her so that I could cut into it and snap a shot. She was a good sport about it. Sofia didn't even give me a chance to snap a photo of her as she devoured hers while I took a photo of Lina's pancakes! Ha Ha
This is the recipe I used, in original form and with my converted measurements next to it.
Homemade Pancakes
My Mom has stocked me pretty well with pancake syrup. So, I was on the hunt for a good recipe. Some were so horrible that it made me even more determined to find the right recipe. Keep in mind that all recipes I found were American recipes , so I had to go through the pain of converting the measurements!
Yesterday morning after all the trial and errors of making homemade pancakes, I finally found one that has got to be the best homemade pancake I've ever eaten! It's a *little* bit of extra work, but SO worth it. The secret to this recipe is beating the egg whites first and then folding them into the batter. Plus, and this is important, you MUST let the batter rest for at least the 15 minutes stated in the recipe. 30 minutes is better! Kind of hard to make these on school morning unless you plan on waking up extra early just to make them, and um, I don't like to wake up early unless I absolutely have to! If you want fluffy, light, and moist pancakes, try this recipe. You wont be sorry! If you want nasty, flat, chewy ones, try this recipe! But, I DON'T recommend it. I should have known better to go to an Italian food website for a pancake recipe... silly me!
Here's Lina right before she dug into them. Looks like she's sticking her tongue out, but she was licking her lips! ;)
Poor kid though. I took the plate away from her so that I could cut into it and snap a shot. She was a good sport about it. Sofia didn't even give me a chance to snap a photo of her as she devoured hers while I took a photo of Lina's pancakes! Ha Ha
This is the recipe I used, in original form and with my converted measurements next to it.
Homemade Pancakes
- 2 Eggs (separated)
- 1 teaspoon sugar = 0.14 dry ounce (dry oz) You can adjust this according to your sweet tooth!
- 1/2 teaspoon salt = 0.07 dry ounce (dry oz)
- 2 teaspoons baking powder = 0.28 dry ounce (dry oz)
- 1/4 cup oil = 57.79 milliliters (ml)
- 1 cup milk (plus some for consistency) = 231.17 milliliters (ml)
- 1 1/3 cup flour = 8.93 dry ounce (dry oz)
- 1 tsp. vanilla (opt.)
Beat egg whites until stiff - set aside. Beat egg yolks, add sugar and salt, beat in. Add baking powder, beat until just mixed in well. Add flour, milk, and oil. Beat until smooth (not too much otherwise the baking powder won't react correctly) add vanilla. Add egg whites to batter and FOLD gently. Let batter sit for 15-30 minutes prior to cooking.
*Edited to add* Where you see the measurements in tsp, you can use one of those tiny little 'cucchiainos' that the Italians use to stir their espresso. Plus, the baking powder I use is Paneangeli which is already flavored with vanilla.
ENJOY and if anyone winds up making these, let me know how they turned out!
Labels: food, pancakes, recipes, things we miss
I'm definitely making these--it's time P meets pancakes! My mom sends syrup too :)
I greatly appreciate your trying out all different recipes btw--way to take one for the Expat Team ;)