So today I had to whip up my own breakfast because I needed something soft for my swollen gum (wisdom tooth ugh). I was looking for something simple yet warm and filling and would take the least time from kitchen to tummy. And it has to be good obviously. Well, my usual go-to breakfast would be some toast slathered with a good spread and a cup of Milo perhaps. But guess what, we even ran out of bread in the house!
What do we do when we need ideas? We google them and find help from the net, which was exactly what I did. And that was how these fluffy pancakes came to life 🙂
These fluffy pancakes fit perfectly into all the criteria that I wanted. Simple, easy-to-make, hassle-free, warm and delicious! All the ingredients needed are readily available and will be found in most households so anyone can really whip this up anytime. Who says pancakes are only for breakfast?
For my international readers, pancakes are not a staple where I came from. For us Malaysians, we have what is called the Malaysian Breakfast, which usually consists of the infamous Nasi Lemak, some kuih, fried rice/noodles and etc. Real good stuff! We usually go heavy for breakfast, but once in a while we do it the western way and today was one of such days for me 🙂
All-purpose flour (no need to sift) – 1 cup
Full cream milk – 1 cup
Vanilla essence – 2 Tsp
Baking powder – 2 Tsp
Butter – 2 Tbs (room temperature or melted)
Salt – 1/2 Tsp
Sugar – 2 Tbs
One large egg
Note: First of all, this is the simple version. From here, you can choose to elaborate your pancakes with more ingredients too. For example, I have used soy milk instead of regular milk and it tasted fabulous too. You can also use brown sugar for a moister pancake.
Tips: You can choose to separate your egg white and beat it until fluffy, then incorporate that into your batter.
Whisk all the dry ingredients together
Add in the wet ingredients
Whisk them all up together until just combined. Some small lumps are perfectly fine. The key to a fluffy pancake is not to overmix
Cook the pancakes on a flat pan or skillet with a bit of butter
For those who like their pancakes in perfect equal sizes, try using a 1/4 measuring cup to scoop your batter
Pancake is ready to be flipped when you see some small bubbles on the top side
This recipe can yield about 8 – 10 pancakes. If you are eating by yourself, you can simply store the batter in the fridge and it will be good for another round of pancakes later, though I doubt that there’ll be leftovers 😉
What to serve with pancakes?
Girl, is this even a question? Pancakes taste good on its own, or if you prefer the classical way, with some maple syrup.
No maple syrup? Honey works fine too. I also prefer to add some fruit slices such as kiwi or strawberry because they can balance the sweetness well, but since I didn’t have those luxuries this morning, I settled with what I have. Other choices are whipped cream, chocolate chips, cinnamon syrup and a whole range of berries. Endless possibilities for you to try!
So now you all can throw away that store-bought pancake mixture and try to make your own fluffy pancakes from scratch. Happy cooking!