I have been using this recipe since Stephanie first started her post on pancakes. This is a recommended one and you can vary the ingredients once you've mastered or familiar with the technique. It is simple and easy to follow. You can have various creation from sweet potato pancake, strawberry pancake, banana pancake to gula melaka pancake (done by Mat Gebu).
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| Pancakes for breakfast today . We had them with an extensive choice of apple preserve, blueberry jam, honey and dulce de leche toffee. |
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) of milk (I used fresh milk, but you can also use evaporated milk)
2 tablespoons (28 grams) unsalted butter, melted (I used vegetable oil since I wanted to reduce the fat intake and it still tastes the same)
Plus extra melted butter for greasing the pan (Since I used a non-stick pan, I skipped this process)
1. You will need to use 2 bowls: in one bowl,whisk together the flour, baking powder, salt and sugar; in the other bowl whisk together the egg, milk, and vegetable oil or melted butter.
2. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined.
1. You will need to use 2 bowls: in one bowl,whisk together the flour, baking powder, salt and sugar; in the other bowl whisk together the egg, milk, and vegetable oil or melted butter.
2. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined.
(**The batter should have some small lumps. Anna Olson of 'Sugar' said that a pancake mixture should have lumps of flour. Some people like to use food processor but do not over mix the batter. Overmixing it will cause the pancakes to be tough).
3. Heat the nonstick pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.
4. Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan. You can make a few at one time but make sure you space the pancakes a few inches from each other.
5. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
6. Do not press the pancakes for you want to retain the soft and spongy texture.
7. Repeat with remaining batter.
8. Serve immediately with butter and maple syrup, blueberry jam, honey or even icecream.
9. The batter makes about 8 - 3-inch (7.5 cm) pancakes. Serves 3-4 people.
**For Blueberry Pancakes: Sprinkle fresh blueberries on the tops of the pancakes just as bubbles start to appear on the top surface of the frying batter.
Source: Stephanie Jaworski of Joyofbaking.com
You can also read further on making the perfect pancakes here
You can also read further on making the perfect pancakes here
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