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In celebration of Pancake Day, I am sharing with you the best ever fluffiest pancakes in the whole wide world, like ever bestest ever.
Whoa, was that even a proper sentence? Yup, I might sound just a bit delirious because this pancake does that me.
As a self professed pancake lover, I have tried lots of pancake recipes and yet I still go back to this one, because..sbecause… refer to the first sentence of this post. It’s just the best one. Ever.
Ok, this pancake recipe is a bit involved because you have to whip the eggwhites separately before carefully folding it in the rest of the batter. But this extra step makes it all worthwhile. Remember fluffy? This is how we do it.
And yogourt might seem a bit unusual ingredient to add to a pancake but it makes the pancake extra moist. BUT there are plenty of times that I did not have any yogourt and I just replaced it with milk, sour cream or buttermilk depending on what I have on hand at that time.
And I have also done gluten free versions of this recipe; I just replace the regular flour with a readymade gluten free flour.
My favorite version is with blueberries inside the pancake like pictured here but it is totally optional. My son’s favorite is plain with Nutella on top. My daughter eats it just plain, no syrup, just pancakes. But this pancake is totally perfect on its own.
Everyday can be pancake day, so enjoy!
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This blueberry cream cake is made up of layers of vanilla scented cake filled with homemade blueberry jam, frosted and filled with mascarpone cream and covered with lots of juicy blueberries.