Delicious Old Fashion Pancakes



I remember I must have been around 10 years old, when one morning my sister asked what I wanted for breakfast and I said pancakes. Being the good sister she was, she took out a box of pancake mix from the back of the kitchen cabinet, dusted it and took a good long look at the instructions on how to cook it. It was obvious she has never cooked any pancakes before. As I stood at the kitchen entrance watching her struggle with the instructions and preparation, my stomach growled with hunger.

After much failed attempts and a few pieces of undercooked pancakes thrown into the bin, she finally presented a plate of pipping hot pancakes, though albeit ugly but I was hungry. As I took my first bite, a big fat tear ran down my face.

It was bad.

It was REALLY Bad. I can’t remember much of how it tasted like, but I remember being very hungry and even then it was deem inedible. It probably tasted like styrofoam.

Needless to say, after that day, I was put off by pancakes. I was traumatized. I must have gone at least 15 years without eating any. Not until I stumble upon this recipe and decided to give it a shot.

Who could have thought that just whipping this straight from the kitchen could taste so good? Definitely better than box mix ones, and cheaper too. This recipe produces a very traditional pancake which are thick and fluffy and full of aroma. And now, my family can enjoy hot delicious pancakes, minus the drama.

For people who prefer a thin and slight crispy pancake I will share another recipe next week.

1 1/2 cup plain flour
3 1/2 tsp baking powder
1/2 tsp salt
1 tbsp white sugar
1 egg
1 1/4 cup milk
3 tbsp butter, melted


    With a non stick pan, melt the butter. Careful not to high too high a temperature. If the butter sizzles and bubble, the heat is too high. Pour the melted butter into a small dish and set aside. Using a kitchen towel, wipe the pan clean. We will be using the same pan for the pancakes later.
    Sieve the flour, baking powder and salt in a large mixing bowl. Add the sugar in and mix well. Make a well in the middle, and add the egg, milk and melted butter in the middle. Mix until smooth, about 3 minutes. Do not over mix or it will become tough. It is ok to see a little lumps here and there.
    Set rest for 10 minutes. In the meantime heat up the pan again to medium heat.
    Scoop the batter on the pan, using the back of the spoon/ladle to spread out the batter. Each pancakes is around 1/4 cup of batter, so you should be able to get 8-10 pieces of pancakes.
    The batter will form holes at the top when it is done. When the holes have form, flip a little of the pancake side up to see the underside. If the underside is light browned, then you can flip the pancake over to cook the other side.
    Serve hot with maple syrup or other toppings like cut fruits or whipped cream.


    You can add cinnamon powder and vanilla extract into the batter as well. Just mix the cinnamon powder with the dry ingredients and vanilla essence with the wet ingredients.

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