My son really loves pancakes and it is like a weekend ritual for him to wake up early on Saturdays and demand for his pancakes. He calls it his weekend breakfast. Haha. Anyway, he loves the texture of the hotcakes at McDonalds, but for both monetary and health reasons, I would prefer to make my own. After testing different recipes, I’ve found one that everyone likes, even myself who don’t really fancy pancakes. So, here you go, enjoy!
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- a pinch of salt
- 2 tbp castor sugar
- 1 large egg (separate whites from yolk)
- 1 cup fresh milk
- 2 tbp butter, melted
- Mix the flour, baking powder, salt and sugar together in a large bowl.
- In a separate bowl, mix egg yolk, milk and melted butter.
- Make a well in the centre of the dry mixture and pour the liquid mixture in that well.
- Use a spatula and stir until just combined. It is OK if the batter is a little lumpy. Stirring too much will make the pancakes hard.
- Leave the batter to rest.
- Whisk the egg whites (I prefer to use a machine as it is faster), until soft peaks form.
- Now, gently fold the egg whites into the batter.
- Heat a frying pan over medium heat, and lightly brush some butter over the surface.
- Using a small ladle, pour about 1/4 cup of batter onto the pan. Keep in mind that the batter will spread/expand a little.
- Wait until bubbles start to appear on the surface of the pancake (takes about 2-3 minutes) before flipping them over. Cook until light brown (another 1-2 minutes).
- Serve however you like, with butter and maple syrup, or with fresh fruits or compote.
This recipe makes about 8-10 pancakes.
** Original recipe from Sugarplum