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Fluffy Pancakes Recipe with Easy Homemade Fruit Syrup for Breakfast Bliss

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Light, fluffy pancakes paired with a sweet and tangy homemade fruit syrup, perfect for a cozy and hassle-free breakfast.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 ¼ cups (300ml) whole milk or dairy-free milk like oat or almond
  • 1 large egg, separated
  • 3 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh or frozen mixed berries (blueberries, raspberries, strawberries)
  • ¼ cup (50g) granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon sugar. Set aside.
  2. In a separate bowl, combine 1 ¼ cups milk, 1 large egg yolk, 3 tablespoons melted butter, and 1 teaspoon vanilla extract. Whisk gently until combined.
  3. Pour the wet ingredients into the dry ingredients and stir lightly just until moistened; do not overmix.
  4. In a clean bowl, whisk the egg white to stiff peaks using a mixer or by hand.
  5. Gently fold the beaten egg whites into the batter using a rubber spatula, taking care not to deflate the mixture.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
  7. Pour about ¼ cup batter per pancake onto the skillet. Cook until bubbles form on top and edges look set, about 2-3 minutes.
  8. Flip carefully and cook the other side until golden brown, about 1-2 minutes more. Transfer cooked pancakes to a warm plate and cover loosely with foil.
  9. To make the fruit syrup, combine 2 cups mixed berries, ¼ cup sugar, and 1 tablespoon lemon juice in a saucepan.
  10. Cook over medium heat, stirring occasionally, until fruit breaks down and mixture thickens slightly, about 8-10 minutes.
  11. Optional: Stir in cornstarch slurry and cook for an additional 1-2 minutes until syrup coats the back of a spoon.
  12. Serve pancakes stacked with the homemade fruit syrup poured generously on top.

Notes

Do not overmix the batter to keep pancakes light. Fold egg whites gently to maintain airiness. Adjust cooking heat to prevent burning. The syrup can be thickened with cornstarch slurry if desired. Keep cooked pancakes warm in a low oven while finishing the batch.

Nutrition

Keywords: fluffy pancakes, homemade fruit syrup, breakfast recipe, easy pancakes, berry syrup, quick breakfast, family breakfast

Find it online: https://gleamgulp.com/fluffy-pancakes-recipe-with-easy-homemade-fruit-syrup-for-breakfast-bliss/