12 Hour Fluffy Pancakes

A special day deserves a special pancake, so why not try our 12 hour pancake recipe? Resting the batter overnight helps hydrate the flour and rest the gluten, plus gets rid of those pesky lumps! The result are SUPER fluffy and crisp pancakes that are simply heavenly with our Chocolate & Hazelnut Spread.

• INGREDIENTS

  • 2 cup self-raising flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 2 tbsp caster sugar

  • 2 cups of buttermilk

  • 2 large eggs

  • 1 tsp vanilla

  Toppings (optional)

  We topped ours with a healthy dollop of our Chocolate & Hazelnut Spread and finely chopped hazelnuts for pure indulgence.
  

• EQUIPMENT

  • Mixing bowl

  • Whisk

  • Ladle or large spoon

• METHOD

  For your batter:

  • Separate your eggs and whisk the whites with 2 tbsp of the sugar to soft peaks

  • Combine all your dry ingredients in a bowl and make a well in the centre

  • Combine your egg yolks and buttermilk, pour this into the centre of the well and stir (with a spoon) from the middle. 

  • Mix until just combined - we don't want to overmix here as it will make your pancakes chewy!

  • Fold through the egg whites

  • Cover and rest in the fridge for 12 hours (anywhere from 10 minutes to 24 hours will be ok!) 

  For your pancakes:

  • To cook, heat a pan to medium heat and grease with melted butter

  • Gently spoon your mix into the pan and cook until bubbles start to appear on the surface., then flip and cook for a minute or so.

  • Remove from the pan and instantly smother in Chocolate & Hazelnut Spread.

  • Enjoy!