I made a batch of fluffy pancakes last night and my little boy ordered pancakes again for breakfast this morning. It is really quick and easy because I managed to put a chicken into the oven for roasting/steaming PLUS making these pancakes within the 30 minutes I woke up till I leave the house. In that 30 minutes I took a bath, check my mails and blogs, eat Hokkien mee, drink coffee, read paper plus mix the pancake batter and put the already seasoned chicken into the oven. Superwoman, me. 🙂
I just put cups of flour and pour in some liquid, whisk them and leave the pancake batter to stand. My hubby make the pancakes for my boy when he woke up. When I returned home from class, he complimented me, “Mommy….mmmmm….just now I ate pancakes, nice lor. Tomorrow you do somemore, ok?”
(the ideal pancake batter consistency is when the batter is not too runny and yet, not too stiff. When poured into the pan, it shall just spread a bit. If it doesn’t spread at all, add more milk. If the batter spread too far/too thin, add some flour. When you see the bubbles forming, flip over)
Since I have a very satisfied customer, let me repeat the recipe here.
RECIPE FOR FLUFFY PANCAKES
Flour – 1 cup or about 180 gm
Baking powder – 2 teaspoon
Bicarbonate of soda – a pinch
salt – a pinch
sugar – 2 tablespoons
Mix dry ingredients above in a bowl. Make a well.
One egg – beat
Milk – about 1 cup or 200 ml (I used fresh milk with some vanilla flavour)
1 tablespoon oil – preferable olive oil
Mix or whisk the batter until there are no lumps. Leave to stand for 30 minutes or until bubbles form on the surface.
Use a non-stick pan and fry. Do not use any oil.
Pour a huge tablespoon and leave for a while until bubbles burst and form tiny holes. Flip over and brown the other side.
Serve pancakes with a dollop of butter and maple syrup.
(Do not use oil when frying pancake. Normally, I just give the non-stick pan a quick rub with a few drops of oil and after that, I do not need to use anymore oil. If you use oil or butter, the surface will be crispy and the pancake is no longer soft and fluffy with holes.)
The above recipe only yields a few pieces of pancake, enough for two persons. If you are a big eater or there are more than two persons, do double up the quantity because pancakes are awfully good with anything. I have seri kaya, jam, butter, honey and whipped cream for my kids to choose from. Icecream, fresh fruits, chocolate sauce, nuts and even savoury things like ham, cheese and roast chicken are great with them as well.
To keep the pancake warm, stack them up. But usually, it is easier to keep the batter in the fridge and freshly fry the pancake when required. Note that you must let the batter stand for 30 minutes until bubbles start forming on the surface before frying it. If you intend to keep longer, put the batter in the fridge to avoid contamination with bacteria as the egg and milk mixture are bacteria haven.
As all the above photos were rush jobs, there is no fancy decorations. Hopefully next time I can take time and make fancy ones like Paddington Pancakes.
Do keep this recipe ‘cos it works every time I try. Forget about those metallic tasting, store bought pancake mixture. Those use too much baking powder and bicarbonate of soda, making them taste weird and smell weird. Those that says, “Just add water” are even worse as good pancakes must be made from fresh eggs and milk.