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fluffy pan-cakes & a raspberry yogurt topping.

Updated: Apr 5, 2023

you clicked on this post because you're looking for a cloud like airy infused fluffy ass pancake, and that is exactly what I am going to give to you. the jig is up and the secret is out, baking powder is the major key for that light rising effect (keep in mind that the fresher the can of powder and you use the more potent its lift power). take care to mix your dry and wet ingredients separately before you combine them together. because ... you know, baking is science ... that is all.



sift your dry mix to avoid lumps in the flour or powders. once you've added your wet to dry or vis versa, instead of whisking or insanely stirring I prefer to fold the mix into itself avoiding over mixing AT ALL COSTS. over mixing will create flat and dense cakes and that is certainly in no way THE VIBE! if you have a couple of clumps in your batter, no fret, that will in fact add to the fluffiness of the pancakes once you cook up. If you thought to yourself "But Ashli how does that even work?" the answer is and will always be 'science'. listen curiosity killed the cat and I like it better - being alive.


extra behavior

  • buttermilk is used in lieu of traditional milk or nut milks, for the TANG but I like to kick up the tangy element (because, like, I really love tangy, sour and bitters) and add a little lemon zest to the wet mix. let's talk multi universal dimensions.


  • top these bad boys with a raspberry and cream topping, which is actually yogurt but it's the same energy, indulge yourself even more with a drizzle of maple syrup as well. I don't make pancakes often but when I do we're going all the way up with the decadence.



fluffy pancakes w/ raspberry yogurt.

(serves 6 large 12 short)



grocery list

buttermilk - 1.5C

raspberries - handful

vanilla yogurt - 8oz

maple syrup - for drizzling



things you probably have in the fridge or pantry

{the dry}

AP flour - 2C

baking powder - 3tsp

baking soda - 1tsp

sugar - 1/4C

salt - 1/2tsp


{the wet}

butter - 2TB (melted)

eggs - 4 (yolks and eggs separated)

lemon zest - 1 small lemon

vanilla extract - cap full


{rasp simple syrup}

water - 1/2C

sugar 1/2C

lemon - 1/2TB juice


*as always, add any ingredients you do not have to your grocery list.



subs

milk - full fat milk, or nut milk - but the science may be off ( 😝 )

raspberries - any berry or maybe just top with or add any fruit into the batter.

traditional yogurt - greek yogurt, labne, marscapone



method.

🌀in a large bowl, sift together all dry ingredients and set aside.

🌀in a separate bowl add egg whites and whisk until frothy, then stir in buttermilk.

🌀beat the yolks in another small bowl, add lemon zest, an extra TB of sugar, cooled melted butter and whisk until blended.

🌀 slowly add yolk mix to whites mix and whisk to combine.

🌀slowly fold dry ingredients into the wet, until batter is a fluffy consistency, taking extra care not to over mix.

🌀while your griddle or non stick skillet warms up make the raspberry simple syrup. to a small pot add water and sugar and bring to a boil, add in raspberries and let simmer for about 5 minutes and remove from heat. You want the raspberries somewhat still intact so do not overcook.

🌀if your yogurt is too thick add a tablespoon or so of the simple syrup (before the raspberries are tossed in) to it to loosen it up a bit, you want it to be a "pourable" consistency.

🌀using an extra tablespoon of butter, lubricate your cooking vessel. pour in or scoop out about a 1/4c of batter onto a medium heat cook top or pan. don't agitate the cakes at all, let them cook until the sides start to brown and a bit of bubbling breaks out. this is when you flip them, they'll only need about another minute or so.

🌀remove from the pan and plate up.

🌀stack pancakes as high as you like and plop on a dollop or two of yogurt, drizzle over the rasp simple syrup and a little extra maple syrup and serve.


Feast & have fun!


- check out the reel for this recipe on IG, if you're like me and always need a visual!

- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!

-share your experiences making this dish or suggestions in the comment!



xx.

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1 Comment


Timothy Ellison
Timothy Ellison
Mar 19, 2023

I'm going to try this today !

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