Chicken & Pancakes

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Chicken & Pancakes

  • Date : 01/16/2024

 

 

I know most of y'all are saying, it suppose to be chicken & waffles. On this side I be switching shit up! My granny in law (S.I.P) asked me to make her chicken & pancakes. She helped build my kitchen confidence, because babbbbbbbbbyyyyy the elders will tell you in a min how that food ain't good. She enjoyed both my chicken wings & pancakes. Wish I was making them from scratch. A savory & succulent chicken pairing with fluffy, golden pancakes creating a delightful blend of savory & sweet flavors.

First thing first, you don't want the batter to be too thick or thin. Nobody want pancakes that ain't done in the center. Once the dry & wet is combined find the balance, smooth but not too smooth leave some lumps. Make a tester pancake to make sure

its on point, before you serve a bunch of bad pancakes.

How To Get Picture Worthy Pancakes

  1. Preheat pan or griddle on medium heat at first. Once the pan is hot, turn down to medium low heat, give it two mins, don't skip this step. Add butter, not from a tub, that not butter. Argue wit ya Ma......... 
  2. Use a 1/4 cup measuring cup to pour the batter so it results in similar sized pancakes. Start pouring in the middle, then continue pouring slowly in a circular motion so that the batter spread properly.
  3. Don't mess with them, Let'em Cook!!! The Side that is cooking will get that beautiful melanin, the side that isn't cooking (the side you can see) will start to form bubbles it time to flip.
  4. How to get that flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your WRIST to gently flip them instead of using your whole arm. You'll know what I mean when you're in front of your pan ready to flip. This a GAME changer. Perfect pancakes.   

 FLUFFY PANCAKES 

PREP:

5 MINS

COOK:

20 MINS

TOTAL:

25MINS

                                                SERVES: 12 PANCAKES

INGREDENTS

  • 2 cups all purpose/ self rising flour (see notes) (290g)
  • 1/4 cup granulated sugar or sweetener, (60g)
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups milk, (440 ml) room temp
  • 1/4 cup melted butter,(60g)
  • 2 teaspoons pure vanilla extract
  • 1 large egg

 

 

 

 

Instructions

  1. Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
  2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).( the batter will be thick and creamy in consistency. If you find the batter too thick-- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
  3. Set the batter aside and allow to rest while heating up your pan or griddle.
  4. Heat a nonstick pan or griddle over low-medium heat and wipeover with a little butteer to lightly grease pan. Pour 1/4 cup of batter into a round shape with the back of your ladle or measuring cup.
  5. when the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. repeat with remaining batter.
  6. Serve with honey, maple syrup, fruit, whipped cream!!!Note: self rising flour is clutch........ because you will not need baking soda and the baking powder. Self rising flour has leveling agents in it already. Self rising flour is the cheat code. Thank me later