Lowen Cakes

Ingredients You’ll Need

For the Pancakes:

• All-purpose flour – The base. Make sure to spoon and level for accurate measurement.
• Buttermilk – The secret to tangy flavor and that fluffy lift.
• Baking powder + baking soda – This combo gives maximum rise and tenderness.
• Egg – Adds structure and richness.
• Melted butter – A small amount adds flavor and soft texture without making the batter heavy.

For the Syrup:

• Brown sugar – For that deep butterscotch flavor.
• Maple syrup – Balances the syrup with a floral, woodsy sweetness.
• Heavy cream – Makes it silky and pourable.
• Butter – Adds richness and body.
• Vanilla + salt – Round out the flavors.

Ideal Batter Consistency (Chef Tip)

The secret to fluffy pancakes lies in the consistency of the batter. It should be:

• Thick but pourable – Like slow-moving lava.
• Scoopable with a ladle – But still spreads just slightly when poured into the pan.
• Rested for 5–10 minutes – This lets the flour hydrate and bubbles form.

If the batter is too thick, add a splash (1–2 tbsp) of buttermilk.
If it’s too runny, sprinkle in a tablespoon of flour and let it sit a few minutes.

🧊 Storage & Make-Ahead Tips

Syrup: Store in the fridge for 1 week. Reheat gently on the stove or microwave until pourable.ly with the custard-soaked cake layers.

Pancakes: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the toaster or skillet.

FAQ

Can I use regular milk instead of buttermilk?
Yes, but the flavor and rise won’t be quite the same. You can make a quick substitute with 1 cup milk + 1 tbsp lemon juice or vinegar. Let it sit 10 minutes.

How do I make these extra fluffy?
For an even lighter texture, separate the egg and whip the white to soft peaks. Fold it into the batter at the end.

What’s the best pan to use?
A nonstick skillet or well-seasoned cast iron pan gives even browning and a crispy edge.

Ingredients

Fluffy Pancakes (Makes ~4 big Pancakes)

• 1 cup (125g) all-purpose flour, spooned and leveled
• 1 tbsp (12g) sugar
• 1 tsp (4g) baking powder
• ½ tsp (3g) baking soda
• ½ tsp (3g) fine salt
• 1 cup (240ml) buttermilk, room temperature
• 1 large egg (about 50g), room temperature
• 2 tbsp (28g) unsalted butter, melted and slightly cooled
• Butter or neutral oil, for greasing the pan

Butterscoth Maple Butter Syrup (makes ~1¼ cups)

• ¼ cup (56g) unsalted butter
• ½ cup (100g) light brown sugar, packed
• ¼ cup (60ml) pure maple syrup
• ⅓ cup (80ml) heavy cream
• Pinch of salt (about 1/8 tsp)
• ½ tsp (2ml) vanilla extract

Directions

Pancakes

1. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients:
   • In another bowl or large measuring cup, whisk together the buttermilk, egg, and melted butter until smooth.
3. Combine:
   • Pour the wet mixture into the dry ingredients. Gently stir until just combined — a few small lumps are okay. Don’t overmix or the pancakes will be tough.
4. Rest the Batter (Optional but Ideal):
   • Let the batter sit for 5–10 minutes. This allows the flour to hydrate and the leavening to activate.
5. Cook:
   • Heat a nonstick or cast-iron pan over medium heat. Lightly grease with butter or oil.
   • Pour ¼ cup to ⅓ cup of batter per pancake for large ones. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
   • Flip and cook another 1–2 minutes until golden brown and cooked through.
6. Serve Warm:
   • Stack ’em high and pour over warm butterscotch maple butter syrup.

Butterscotch Maple Butter Syrup

1. Melt & Bubble:
   • In a small saucepan over medium heat, melt the butter. Stir in brown sugar and maple syrup. Cook for 2–3 minutes, stirring constantly, until it bubbles gently.
2. Creamy Finish:
   • Slowly whisk in the cream and salt. Simmer for another 2–3 minutes until slightly thickened but still pourable.
3. Flavor Boost:
   • Remove from heat and stir in vanilla.
4. Serve Warm:
   • Pour generously over pancakes. Leftovers keep in the fridge for a week — reheat gently.

What’s New

Notes

To get fluffy pancakes, the consistency of the pancake batter is really important. It should be thick and able to spread very slightly without being runny.

If your egg is too large (more than 50g), the extra liquid could alter the consistency. You can always add flour one spoon at a time to get the right consistency.