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 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.