Very Berry Cloud Cakes (The Fluffiest Pancakes In the World)

Very Berry Cloud Cakes (The Fluffiest Pancakes In the World) requires roughly 35 minutes from start to finish. For $1.1 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 399 calories, 6g of protein, and 22g of fat each. A mixture of salt, sour cream, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. 9 people were glad they tried this recipe. It works well as a reasonably priced hor d'oeuvre. It is brought to you by Olgas Flavor Factory. With a spoonacular score of 23%, this dish is not so outstanding. Try The Fluffiest White Bread in the World, Lemon-kissed Buttermilk Cupcakes With The World's Fluffiest Cre, and Chocolate Cloud Cakes for similar recipes.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, whisk together the flour, baking powder, baking soda and salt.Separate the 2 whole eggs and place the 4 egg whites in a large bowl. Using a standing mixer with a whisk attachment or a hand mixer, whip the egg whites separately until stiff peaks form.In another bowl, whisk together the buttermilk, egg yolks, sour cream, oil and vanilla extract.Make a well in the center of the dry ingredients and pour in the liquid ingredients. Mix to combine until slightly combined, but leave some streaks of flour in there.Add the whipped egg whites and gently fold it into the batter using a rubber spatula until the batter is evenly mixed.Heat a griddle to about 325 degrees Fahrenheit (you can also use a skillet and cook the cloud cakes on the stove). Brush the bottom of the griddle with oil.Pour about cup of the batter per cloud cake onto the griddle. Immediately sprinkle a mixture of berries over the surface of each cloud cake. You want the berries to sort of sink into the cloud cakes.Cook until golden on the bottom and the surface of the cloud cakes have a lot of bubbles appear. Turn the cloud cakes over and cook for another 1-2 minutes.Serve with maple syrup and/or whipped strawberry butter.Mix the butter and maple syrup together until smooth with a hand mixer or using a standing mixer and a paddle attachment.Add the strawberries and mix until most of the berries are broken up. If you want the strawberries to be mixed into much smaller , crush the strawberries first with a potato masher or a fork.Refrigerate the leftover whipped butter. It's delicious on pancakes, waffles, rolls and biscuits.

 

Step by step:

1. In a large bowl, whisk together the flour, baking powder, baking soda and salt.Separate the 2 whole eggs and place the 4 egg whites in a large bowl. Using a standing mixer with a whisk attachment or a hand mixer, whip the egg whites separately until stiff peaks form.In another bowl, whisk together the buttermilk, egg yolks, sour cream, oil and vanilla extract.Make a well in the center of the dry ingredients and pour in the liquid ingredients.

2. Mix to combine until slightly combined, but leave some streaks of flour in there.

3. Add the whipped egg whites and gently fold it into the batter using a rubber spatula until the batter is evenly mixed.

4. Heat a griddle to about 325 degrees Fahrenheit (you can also use a skillet and cook the cloud cakes on the stove).

5. Brush the bottom of the griddle with oil.

6. Pour about cup of the batter per cloud cake onto the griddle. Immediately sprinkle a mixture of berries over the surface of each cloud cake. You want the berries to sort of sink into the cloud cakes.Cook until golden on the bottom and the surface of the cloud cakes have a lot of bubbles appear. Turn the cloud cakes over and cook for another 1-2 minutes.

7. Serve with maple syrup and/or whipped strawberry butter.

8. Mix the butter and maple syrup together until smooth with a hand mixer or using a standing mixer and a paddle attachment.

9. Add the strawberries and mix until most of the berries are broken up. If you want the strawberries to be mixed into much smaller , crush the strawberries first with a potato masher or a fork.Refrigerate the leftover whipped butter. It's delicious on pancakes, waffles, rolls and biscuits.

Nutrition Information:

covered percent of daily need