It's a thick, flavorful recipe for this broccoli soup. This is cheap, delicious and fast to make. Enjoy (I know you will)!

This top rated recipe will make restaurant worthy cream of broccoli soup at home. It's thick and flavorful, creamy, and easy to whip together in a pinch with some basic stuff.

Cream Of Broccoli Soup ingredients

Here's what you'll need to make the best cream of broccoli soup ever:

Butter

In this recipe you'll use butter twice. I sautéed the onions and celery (butter adds richness to sautéed vegetables), once to sauté and then again at the end to make a roux.

Onions and Celery

As so many great soups do, this recipe begins with onions and celery. They do add a bit of complexity and depth in flavor.

Broth

This cream of broccoli soup consists of the liquid base, or broth, of chopped chicken. If you are looking for a vegetarian option you can substitute Vegetable broth.

Broccoli

Having cream of broccoli soup without broccoli is impossible. Select dark green broccoli, with firm stems.

Flour, Milk, and Butter

Our first step is to make a roux, cooking together all of the milk, the rest of the butter, and all purpose flour. It's also added to the soup to give it a thick, velvety texture that's impossible to resist when added to the soup.

Pepper

Finished with ground black pepper, IT's perfect. Give other spices and seasonings to taste.

Cream of Broccoli Soup, How to Make

This broccoli soup recipe is a speedy one—barring prep time, you can have it in under half an hour, and that makes it a perfect busy weeknight pick. You'll find the full recipe below, but here's a brief overview of what you can expect:

Cook the Vegetables

In butter, sauté the onions and celery until tender. Now add the broccoli florets and the chicken broth, replace the lid and simmer about 10 minutes.

Blend the Ingredients

Purée (in a refrigerator or countertop blender or in an immersion blender) the soup. Pulse a couple of times, then blend until soup is entirely smooth.

Thicken the Soup

Make a few more tablespoons of butter in a separate saucepan and melt. Mix the milk with the flour, then stir the milk in. Once the milk is thick and bubbly, you cook it in the soup. Then top it off with a dash of pepper (along with the other seasonings of your choosing.)

How to Store Cream of Broccoli Soup

This soup should be refrigerated within two hours of cooking. Allow it to cool to room temperature, and transfer to an airtight container and refrigerate three to four days.

Can You Freeze Cream of Broccoli Soup?

Yes! Cream of broccoli soup also freezes well — freeze it if you think you might not use it in the next few days.

Place the soup into freezer bags for serving size and ladle into zip-top freezer bags. Write the date on the bags and freeze flat (no stacking) with no less than 2 to 3 months of freezer shelf life.

Community Praise and Tips from Allrecipes

LoriT howls: "Delicious and buttery." I used skim milk and it's great. I scooped out about a ladle of cooked broccoli and didn't puree it, though like some of the other reviews, I did that. It added heft to the pureed soup, and I added it back in to the pureed mix."

"CP says this is a very easy recipe." "With a little chopping up of the broccoli stalks and sauteeing with onion and celery, I simmered in the broth until it was tender enough to blend until smooth with the immersion blender." I steamed a few florets and used them a garnish with toasted croutons.

Julia Courtney adds "I make this soup a couple times a month and freeze it for future use." "The problem is that ... we always eat it all." I put mine in a drizzle of olive oil and sprinkle with fresh grated Parmesan cheese! SO good!"

Ingredients

• 5 tablespoons butter, divided
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste

Directions

Step 1

Gather all ingredients.

Step 2

In a medium stock pot, over medium heat melt 2 tablespoons butter. Saute onion and celery until tender.

Step 3

Add broth and broccoli and simmer, covered, for 10 minutes.

Step 4

Pitcher just the soup into a blender, up to about half way full. Put your hand over the lid of the blender and use a folded kitchen towel to hold the lid down while blinking power on to puree. Then, start the blender on a few quick pulses to get the soup moving, and after that, leave it running. In batches puree until smooth, then pour into a clean pot.

Step 5

In a small saucepan, melt 3 tablespoons butter over medium to medium low heat and stir in flour; add milk. Mix until thick and bubbly, adding to soup. Season with pepper and serve.

Step 6

Serve hot and enjoy!

See how to grill cheese sandwich in a non stick plate with buttered bread and American Cheddar for a standard hot sandwich.

It's time everyone learned to make the classic grilled cheese sandwich. But whether you're a total beginner cook or an old pro, you'll find yourself going back to this top rated grilled cheese recipe over and over again.

How to Make Grilled Cheese

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Grilled Cheese Ingredients

This recipe for the classic grilled cheese sandwich is nothing fancy, it just needs sliced cheese, white bread and butter. Switching up the bread and cheese is easy, and so is substituting mayonnaise for butter, if you prefer.

Top Cheese for Grilled Cheese

Sliced Cheddar is a wonderfully crowd pleasing cheese in this recipe. Sharp or mild Cheddar or a mixture of both. Plain ol' sliced American cheese is another classic choice that tastes nostalgic and has you wondering what your missing if you're not eating cheese, in which case you are pulling a cheese pull.

There are other delicious options: Gruyere, Brie, Fontina, Gouda, Pepper Jack, and havarti.

Best Bread for Grilled Cheese

Basically, this is a plain white sandwich bread recipe. You can also use sourdough, brioche or ciabatta. You really can put grilled cheese WITH ANY kind of bread you like as long as the loaf is sturdy enough to handle the heat. They will fall apart quickly, thin sliced delicate breads.

Grilled Cheese! How to Make it Best!

Here's a very brief overview of what you can expect when you make homemade lasagna:

1. Turn your bread butter side down on the hot skillet and butter the other side.
2. Put cheese on top, then put another slice of bread on top (butter side up).
3. Brown the bottom slice lightly, flip.
4. Cook until the cheese is melted.

Grilled Cheese Sides

And while grilled cheese sandwiches are amazing pair with every good side and main dish, they're truly meant to be paired with tomato based soups or broth based stew. Try one of these top-rated recipes:

• Fresh Tomato Soup
• Easy Homemade Chili
• Italian Sausage Soup with Tortellini

Allrecipes Community Tasting Tips and Praise

"I like my first grilled cheese it tasted good," says Chinwe Ogolo. "I enjoyed the simplicity. Thank you for the recipe."

"Okay, simplest thing — in a restaurant I learned to put that sandwich over medium low heat in a bigger pan, let the outside get some golden color on it, and the cheese is gonna melt perfectly," Davidson explained.

Sheri Cooper suggests that "To make a GREAT sandwich awesome, just sprinkle some Parmesan cheese on the buttered bread before putting it into the skillet." "This is WOW, what an upgrade in flavor."

Contributions from Corey Williams, an editorial writer.

Ingredients

• 4 slices white bread
• 3 tablespoons butter, divided
• 2 slices Cheddar cheese

Directions

Step 1

Heat a nonstick skillet over medium heat. Butter one side generously of a slice of bread. Again, place bread butter side down in the hot skillet, layer 1 slice of cheese over it and put a slice of bacon on top. Place butter side up on top of cheese and butter another piece of bread on one side.

Step 2

Keep cooking until lighter brown on one side and flip over to keep cooking until cheese is melted. Complete with remaining 2 pieces of bread, butter, and one slice of cheese.

Here, juicy, summery arugula salad has fresh cherries, peaches, and nectarines for a deep, savory flavor. If you want to take the last drop of sweetness, go for the rosé vinegar: the rosé wine based vinegar poured in a bright, fruity flavor.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar or rosé vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups red cherry tomatoes, halved
• 1 1/2 cups yellow cherry tomatoes, halved
• 1 (5-ounce package) arugula
• 3/4 cup fresh basil leaves
• 2 nectarines, sliced
• 1 large white peach, sliced
• 1 cup Rainier or other yellow-flesh cherries, pitted and halved
• 1/2 teaspoon flaky sea salt

Directions

Step 1

For the dressing, put olive oil, vinegar, salt and pepper in a small bowl, and whisk together.

Step 2

Watermelon, mozzarella, basil, baby gem lettuce, peaches and nectarines layered on a platter. Pour in half the dressing and drizzle. Cherries, sea salt, remaining dressing top. Serve immediately.

Source:

Vermeyen, Stefanie, Barbara Lindmark, and Arne Weidemann. 'European Integration of a Minor.' International Journal on Minority and Group Rights 22.4 (2015): 645-672.

The perfect French inspired brunch or lunch dish is a classic croque madame. After this happens, you will find it hard to have 'just' a ham and cheese sandwich anymore. Don't use Swiss cheese—this deserves the real thing! All the difference will be made with Gruyère cheese.

Ingredients

• 4 tablespoons salted butter, softened, divided
• 1 ½ tbsp all purpose flour
• 1 cup milk
• ¾ cup shredded Gruyère cheese
• ¼ teaspoon salt, or to taste
• 1 tsp ground black pepper
• ⅛ teaspoon ground nutmeg
• 4 slices white bread, lightly toasted
• 2 teaspoons Dijon mustard
• 2 thin slices Black Forest ham
• 2 large eggs
• 1 tablespoon water
• 1 teaspoon chopped fresh dill, or to taste (Optional)

Directions

Step 1

Preheat the oven's broiler; place an oven rack 6 inches from the heat source.

Step 2

Fry 1 1/2 tablespoons butter in saucepan on medium low heat. Stir for 3 minutes until slightly brown and add in flour and whisk until combined. Milk, whisked in, brought to boil, stirred. Bring to boil; remove from heat immediately and simmer for 5 minutes. Heat until cheese is melted, about 2 minutes, adding 1/2 the Gruyère cheese, salt, pepper and nutmeg. Take them off of the heat altogether.

Step 3

2 pieces of bread can be spread with 1 teaspoon butter. Spread 1 tablespoon of cheese sauce on top and add a ham slice layer on top of each. Reserve 1 teaspoon of the butter, spread it on remaining 2 pieces of bread along with Dijon mustard and Gruyère, then top with remaining Gruyère and Sandwich 2 together. Bake all 4 pieces on a baking sheet.

Step 4

Place the pot on a preheated oven and broil until cheese is almost melted, 2 to 3 minutes. Put toast slices together for 2 sandwiches, remove from oven and pour remainder of cheese sauce over each sandwich. Sauce will take a few minutes to brown, turn this to the broiler, and return it until sauce begins to brown, about 2 minutes.

Step 5

Meanwhile, broil sandwiches; heat remaining butter in a nonstick skillet over medium-high heat. Adding 2 eggs into the skillet, crack the eggs in as if they were separate from one another. Season with salt and pepper. Place water in the bottom of pan, cover, and baste until whites are set, but yolks still runny, 2 minutes.

Step 6

If using: top each sandwich with an egg and sprinkle with dill. Serve immediately.

If you want an easy recipe to make with chopped boiled eggs, mayonnaise, mustard, and green onions to get some color and crunch in your egg salad, this is the recipe. I do enjoy it in a sandwich, and sure to be eaten at picnics! It's really good on rye.

Make this top rated egg salad recipe to make deli worthy egg salad sandwiches at home! You'll be back to it a thousand times.

How to Make Egg Salad

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Egg Salad Ingredients

These are the ingredients you'll need to make the best egg salad of your life:

• Eggs: Yes, the egg salad recipe starts with…and I don't just mean the eggs.
• Condiments: You will certainly require mayonnaise and mustard.
• Green onion: Another pop of flavor and color comes from green onions but.
• Seasonings: This egg salad is simple, salt, pepper, paprika.

Egg Salad Sandwich How To Make

Here's a brief overview of what you can expect when you make egg salad sandwiches:

1. Peel, and cut the eggs into pieces, then boil.
2. Blessed be egg slicing, or something like that, and then add everything else to the mushy lump.
3. I eat it on bread or crackers.

How Long Does Egg Salad Last?

Now that the leftovers egg salad can be stored in a shallow, airtight container in the refrigerator for up to four days.

Can You Freeze Egg Salad?

Freezing egg salad is not recommended because it will change the texture and flavor. If you're OK with that, you can freeze it for up to one month. Refrigerate overnight, thawing in the refrigerator.

Egg Salad Sandwiches: What to Serve It With

With classic side dishes, classic egg salad sandwiches are best. A leafy green salad, potato chips, French fries or coleslaw.

Tips and Praise from allrecipes Community

"Very good," raves Susan May. "I subbed pickles vs green onion and Dijon mustard." I was glad there was paprika added. "It served that to me on a bun with lettuce and tomato and a few more pickle planks."

NADIGIRL says, "Great recipe." Used shallots instead of green onions. Came out great! Will make it again."

Teri Peters Sheldon says: "Superb." To make things easier, the best place to begin with improvising something is with something that is perfect, so I used this as a base recipe, and put some of my own little touches. I use chives instead of a green onion, just because I have a glut in the garden."

Inspired by recipes on TikTok for miso soup in a jar, our version of miso noodle soup comes in a jar. It's a warming main to prep and tote all season long, thanks to this heat and eat recipe. Then use jars labeled "microwave-safe" (check the bottoms); do not microwave the lids.

Ingredients

• 12 ounces extra-firm tofu
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 1/3 cup (or 3 tablespoons) white miso paste
• 2 cloves garlic, minced
• 1 tablespoon vegetable stock base
• 1 tablespoon grated fresh ginger
• 1 1/2 cups cooked rice vermicelli noodles
• 1 cup thinly sliced shiitake mushrooms
• 2 bunches of baby bok choy, thinly sliced

Directions

Step 1

Cube tofu into 1/2 inch planks. Combine water and oil in a very large skillet and over medium heat, bring to a boil. Toss tofu with salt, then cook, turning halfway through, until golden, 6 to 8 minutes. Cut tofu into cubes.

Step 2

Put into a small bowl: green onions, miso paste, garlic, stock base and ginger. Place three microwave safe pint size canning jars with lids and divide evenly among them.

Step 3

Combine with rice vermicelli noodles, tofu, mushrooms and bok choy, layer evenly. Chill, covered, up to 5 days. To serve, see "Heat and Eat". Serve garnished with slices green onions.

Heat and Eat

Run under warm water 1 minute or let stand at room temperature 10 minutes. Pour 1 cup of water (about) into ingredients in jar until jar nearly full. Put it in microwave without lid for 3 minutes. Screw lid (jar will be extremely hot) on carefully. Let stand 5 minutes. Add liquid ingredients using jar inverted. Put in the jar or serve in a bowl.

It's a tofu 'jerked' to perfection in a meatless grain bowl. All of which will make your tastebuds dance for joy and the addition of roasted sweet potatoes brings surprise twist!

Ingredients

• 2 cups white rice
• 4 cups water
• Cubed peeled sweet potato (1 large)
• 3 tablespoons coconut oil or vegetable oil, divided as needed
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 1 (14 ounce) package extra firm tofu
• 15 ounce can black beans, drained and rinsed
• 1 teaspoon jerk seasoning, or to your taste
• 2 tablespoons jerk marinade

Directions

Step 1

Place water and rice in a saucepan, and bring to boil. Simmer, covered, 20 to 25 minutes until rice is tender and water has been absorbed, reduce heat to medium low. Keep warm.

Step 2

In a separate bowl, mix all ingredients until well combined, then in a large bowl, combine all dry ingredients.

Step 3

Rub 1 tablespoon of oil on cubed sweet potatoes. It's spread evenly on a baking sheet.

Step 4

Sweet potatoes should be roast in the preheated oven, 15 to 20 minutes until tender but not too soft.

Step 5

In a cast iron skillet, heat 1 tablespoon coconut oil up to low heat and add red, green and orange bell peppers and saute 2 to 3 minutes. Set aside and remove from the skillet.

Step 6

To the same skillet add remaining 1 tbsp coconut oil. Add tofu evenly. Then cook for 2 mins, flip them over and gently place on the other side. Turn occasionally and continue cooking until edges of tofu are a little crisp, about 6 to 8 minutes.

Step 7

Mix in jerk marinade on tofu, making sure the tofu is totally covered. When your tofu caramelize from the marinade, set aside.

Step 8

Place warm black beans in a microwave safe dish, heat in microwave until hot, about 2 to 3 minutes, stirring every 30 seconds.

Step 9

Assemble grain bowls: From here cut tofu, peppers, and sweet potatoes up into pieces and divide rice, tofu, peppers, sweet potatoes, and black beans evenly amongst each individual serving bowl.

This teriyaki salmon bowl is baked for 15 minutes with a 4 ingredient homemade teriyaki sauce made of soy sauce, brown sugar, garlic, and ginger then serves it in a bowl with rice, red cabbage, carrots and radishes.

Ingredients

• 1/4 cup low-sodium soy sauce
• 3 tablespoons brown sugar
• 1 small clove garlic, chopped
• 1 splash fish sauce
• 1 tablespoon chopped fresh ginger
• 1 (6 ounce) salmon filet
• 1/4 cup grated carrots
• 2 radishes, thinly sliced
• 1 cup shredded red cabbage
• 1 cup cooked rice
• 1 teaspoon sesame seeds (optional)
• 1 green onion, thinly sliced (optional)

Directions

Step 1

Spray a baking dish with cooking spray and preheat the oven to 400 degrees F (200 degrees C).

Step 2

Mix in a small bowl soy sauce, brown sugar, garlic and ginger. Set the salmon down, skin side down, in prepared baking dish. Pour teriyaki sauce over.

Step 3

Place in the preheated oven, then bake until fish flakes easily with a fork, 12 to 15 minutes.

Step 4

Then, fill a small bowl with rice, pour a small portion of teriyaki sauce from the baking dish over the salmon and fill with the rest. Now add in the shredded cabbage if you haven't, grated carrots and radishes. If using the Oxy Sushi Spreader and garnished, sprinkle with sliced green onions and sesame seeds.

And since I love fries in a salad, this crispy tater Caesar salad is for you. In this meal in a bowl, Romaine lettuce and Parmesan are joined by crispy smashed tater tot croutons, a doctored up bottled Caesar dressing, and crispy chicken cutlets.

Ingredients

• Frozen crispy chicken cutlets, 8 ounces.
• Cooking spray
• Cut (or use) 2 1/2 cups frozen bite sized potato nuggets (Tater Tots®)
• 1 (8 ounce) package of fresh baby spinach (thawed if frozen)
• Microplane grated 2 ounces Parmesan cheese, freshly grated, divided, and more to garnish (about 1 cup).
• 1 cup Caesar dressing
• 1 teaspoon fresh lemon zest
• 1 teaspoon anchovy paste
• 1 tablespoon fresh garlic
• Divided. 1/2 teaspoon freshly ground black pepper.
• 1/4 teaspoon kosher salt
• Finely chopped Romaine lettuce, 4 cups.
• White balsamic vinegar, 1 tablespoon

Directions

STEP 1

For example, preheat the oven to 425 (220) F. Place 2 shelves close to the oven center. Cooking spray a baking pan, and place the frozen chicken filets on the pan.

STEP 2

Place filets in the preheated oven on the lower-center shelf and bake until hot and crisp, about 20 minutes, turning filets over halfway through heating time. When cool enough to handle, cut off filets and cut into bite sized pieces.

STEP 3

I meanwhile line a large rimmed baking sheet with parchment paper and add the tater tots in an even layer.

STEP 4

Place tots on an upper-center shelf in the preheated oven and bake until tots are soft and a little baked, 8 to 10 minutes. Remove from oven. Spray some cooking spray on the bottom of a cup. Cup and smash each tater tot to a flat disk.

STEP 5

Bake until golden brown and crispy, 15 to 20 minutes, return to the oven. Take from oven, and sprinkle with 1/2 cup Parmesan cheese.

STEP 6

Coat well with cheese and then bake again until it's melted, about 1 minute. Cool about 5 minutes.

STEP 7

Whisk Caesar dressing, lemon juice, anchovy paste, garlic, 1/4 teaspoon black pepper and salt in a bowl to make Caesar dressing, then whisk until smooth.

STEP 8

Combine remaining 1/2 cup Parmesan cheese, remaining 1/4 teaspoon black pepper and chicken and lettuce until well mixed. Add half of the dressing to salad mix and toss until salad mix is evenly coated. Toss cooled tater tots, then add until well combined.

STEP 9

Transfer to a server platter and drizzle with white balsamic vinegar garnish with more Parmesan cheese before transferring to serving platter. Serve immediately.

Kids love this homemade pancake recipe for breakfast…everyone! This easy pancake recipe with real ingredients and no weird boxed stuff I don't even really know what it is made from is something my kids always ask for.

Best Pancake Recipe

But the best fluffy pancake recipe does it differently with the eggs than most. To give the pancakes that texture of when you go out for a mega brunch and those heavenly stacks of homemade pancakes I like to separate my yolks from my whites.

Pancake Ingredients

So many easy old fashioned pancake recipes do away with fancy ingredients you likely don't have on hand.

• Separate yolks from whites – when learning how to make homemade pancakes the best way to get perfect fluffy pancakes is to separate yolks from whites.
• In order to achieve the best pancake mix, baking powder is used by baking powder to help the flour rise, so that your pancakes come out as fluffy as you want them to from pancake house.
• Melt the butter, so it mixes in to that sublime taste.
• Pancake batter recipes are incomplete without sugar – it isn't exactly a critical component, but it gives you that sweet taste you so love.

Making pancake from scratch

A pancake recipe from scratch is just as simple to make as any other, and these ones will taste better and be better for you because they're made from pure ingredients. Then you'll mix the yolks in with sugar and melted butter, add milk. After that you'll add the dry ingredients and give it a stir. You then whisk your egg whites, mix it in with the other mix and then mix them together. However, don't mix too much so it remains lumpy. Lumpy pancake batter is the best pancake from scratch!

Can you make homemade pancake mix?

And if you don't want to make old fashioned pancakes from scratch, then you can always do your prep for your dry ingredients in advance. That way, when you and your crew want fluffy pancakes from scratch, all you need is mix in the wet ingredients. Storage of dry ingredients in your homemade pancake mix recipe are a must to keep it fresh.

Easy Pancake Recipe

If you're a beginner, this is a simple pancake recipe with detailed instructions as a beginner. Separating eggs doesn't make it more complex; just because the eggs are separated doesn't make it more complex. And in fact, you will have it ready to cook in 10 minutes. Once that's done it's another 10 minutes and you've got yourself some gorgeous stacks of easy homemade pancakes for the whole family to enjoy.

Pancakes: Expert Tips and Tricks for the Perfect Version

• Most people never check the expiration date on their baking powder. You know your pancakes will come out flat instead of fluffy if your baking powder is old or expired.
• By sifting or whisking you dry ingredients you'll ensure that you don't get lumps in your pancakes and you'll have nice smooth pancakes.
• So do not overmix – don't over-mix when you're learning how to make pancake batter as this will change the texture of the pancakes.
• When it comes to pancakes, use oil rather than butter – use oil or oil cooking spray instead of butter. Oil browns and burns much more easily than butter. With any oil you will get even brown crispy edges without burning them.
• Start with a lot – if learning how to cook pancakes, use a big skillet. The thing about pancakes and small skillet? It takes a while for all your little pancakes to cook, but they spread in the skillet and making pancakes turn good enough in little skillets is really REALLY difficult. I like my large 12 inch skillet because it puts more room under the pancake for the spatula to get under the pancake all the way.

What is the best pancake mix?

This is the best mix ever though for this quick pancake recipe. The dry ingredients are always prepared in portions and if you put the wet in when you are ready to make them, everything comes together perfectly. Also make sure to keep them in an airtight container!

Can I make pancake mix better with something?

A shake of baking soda, some vanilla or sugar will perk up anything in a box mix you're trying to jazz up. You can also add a bit of maple syrup into the batter.

Are Pancakes Gluten-free?

Yes, you would; but with a couple of simple tweaks, you can make them gluten free using gluten free flour.

Are Pancakes Vegan?

Pancakes aren't vegan because eggs, butter, and milk are used. The good news: vegan pancakes are possible by simply replacing the butter with vegetable oil, eliminating the eggs, and using soy milk instead.

What is the process for making fluffy pancakes from scratch?

This is one very important step if you want fluffy pancakes. The secret is in the eggs. The key to these fluffy results, and it doesn't take any extra time or stress, is separating them. When you do it this way, you'll never come back to just dumping eggs in your mix.

What happens to cause light fluffy pancakes?

In this recipe, I use separate baking powder, flour, and I use vinegar and baking soda, but it never is as fluffy as I can always make it when I separate the whites and the yolks of the eggs.

Apparently, does milk or water make pancakes fluffier?

Milk is better because besides adding flavor, it supplies fat to make your pancakes taste better. With water, they'll have a better texture than they would normally. If you're out of milk, of course, you use water, although it's not the same.

Can you get fluffy pancakes by baking soda?

Baking soda will add a leavening quality to your pancake batter (more on this later). There you go in this recipe, baking powder is used, which has the same effect to make your pancakes all airy and fluffy!

Types of Pancakes toppings

The old tried and true pat of butter and maple syrup is always a classic, though you can use different toppings:

• Whipped cream
• Fresh fruit
• Sprinkles
• Chocolate chips
• Blueberry or boysenberry syrups (flavored)
• Jam
• Nutella

Can You Freeze Pancakes?

Yes! That's the best part! Again, airtight is the key. Pop those babies up in the freezer, then seal them up. This will last well up to 3 months.

How to Reheat Pancakes

And if you can, the microwave is the fastest and easiest way to reheat your pancakes. Heating up one serving of pancakes in your microwave requires about 20 to 30 seconds if your microwave has a wattage of at least ten.

And your toaster, of course, but use your oven if you have many of them to pop up. Just preheat to 350F then put your pancakes into a single layer on foil lined baking sheet. Then, cover the pancakes with foil and put it into the oven until it comes to up to 10 minutes or until all of them have finished cooking.