You can find pancake flour on the supermarket shelves which you just need to add water.Ã‚Â I am not a fan of those but once in a while, out of curiousity, I do experiment with them.Ã‚Â Still, they are way too dry and taste metallic (due to the bicarbonate of soda) to me.Ã‚Â So, what I do is to mask the commercially prepared taste with something else.
The instructions on the box is to mix 1 cup of flour with 3/4 water.Ã‚Â As simple as that.
What I added :
- 1 banana, sliced
- 1 large tablespoonÃ‚Â of raisins (soak in a little hot water to plump it up a bit)
- 1 egg
- decent amount of butter or margerine
Mix the pancake batter according to instruction.Ã‚Â Heat non-stick pan.Ã‚Â Add in butter.Ã‚Â Put in banana and raisin and let them caramelise a bit.Ã‚Â Pour in batter and spread it over the pan.Ã‚Â Knock in egg and break it up.Ã‚Â Add more butter of the mixture is too dry.Ã‚Â Gently mix them well but take care not to mush them too much so that you can still see the egg from the batter.Ã‚Â When both sides are nicely brown, serve with peanut butter.Ã‚Â Or add some honey if the pancake is not sweet enough.
The first photo is my own creation but this second photo is one of the pancake sold by a hawker.Ã‚Â Over here, there are only two stalls who sell this type of pancake.Ã‚Â One of them is located at the old coffeeshop at the junction of Union Street and Downing Street. (next to Standard Chartered Bank).Ã‚Â The other is the hawker at Jalan Macalister and Rangoon Road.
The stall owner probably use their own batter which is firmer and they use lots and lots of Planta margarine.Ã‚Â The one sold by the woman at Union Street is a lot nicer.Ã‚Â Do try them out if you have not eaten these sort of pancake before.Ã‚Â It has lots of ripe, sweet banana, firm batter, egg, raisins and fried till crispy with lots of margarine.Ã‚Â Good!