Monday, October 24, 2016

Fluffy Pancakes

Love this pancake recipe which I just tried out over the weekend recently ... before I forget where I got the recipe from, I better put it here ... 

If you compare dgn the source blog, mine doesn't look fluffy enough sbb I sesedap rasa menuang susu as per the recipe ... so my batter was a bit runny, xdpt la dia nak jd tebal sket & more fluffy like the source blog ;). Xpe la, I'll improve next time ... but for the time being I sangat-sangat happy dah sebab my kids & hubs just love it. They also said the pancakes were flavorful ... of course la, I guna pure vanilla essence ... mmg aromatic ... fantastic .. ehehe. Tak sia-sia I follow my instinct, dgn confident nya bancuh 2 adunan terus ... tamak yg berbaloi ... haha

Maaf, ku xberapa rajin nak translate ...

Source: Chocolates & Chai

1 cup All-Purpose Flour, sifted
2 tsp Baking Powder
Pinch of Salt
2 tbsp White Sugar - I opt for 1/4 cup of honey
3/4 cup plus 2 tbsp Milk - don't put all, adjust accordingly 
1 Large Egg, beaten
2 tbsp Unsalted Butter, melted
1 tsp Pure Vanilla Extract
Canola Oil (or any other vegetable oil), for cooking


Combine flour, sugar, salt, and baking powder into a bowl and mix well.

In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!

Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Be sure to not overwork the batter as this will result in tough, chewy pancakes. Set the batter aside for 5-10 minutes – just a little time to let the ingredients in your batter get to know each other. This is completely optional, if you can’t bear to wait 10 extra minutes, go ahead and start cooking – you’ll still get pretty fluffy pancakes.

Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. We’re cooking these on low-medium as opposed to medium/medium-high for the simple reason that these pancakes get SO fat that you run a good chance of burning them before they’re cooked through if you use too much heat. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.

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