Wednesday, 12 May 2010

294. Pancakes!

I know those are cupcakes, I just didn't have a picture of my pancakes!

Om nom nom nom!
I think I might have found one of the most uh-mah-zing recipe I have tried yet!
So for the best pancakes recipe yet *drumroll please*


  • 190 g all-purpose flour
  • 10 g baking powder
  • 6 g salt
  • 10 g white sugar
  • 295 ml milk
  • 1 egg
  • 45 g butter, melted


  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

I don't know about you, but I always seperate the egg whites and egg yolks then whisk the egg whites till they are nice and fluffy before adding the yolk back in (or leave out). I always believe that is the recipe to gather in most air thus making the pancakes extra fluffy!

Today I had mine with some leftover strawberries and cream and honey.
Om nom nom nom!
Not exactly healthy, but I couldn't resist :(

Try it!


jfook said...

Wow, never thought that it's not hard to make pancakes :P

Glo-w~* said... measuring utensils so i got an easier recipe from Jamie Oliver. 1cup all purpose flour, 1 cup milk, 1 egg, sugar n pinch of salt to taste^^

ohmywtf said...

err...i usually just bought the instant mix pancake

Lisa! said...

@jfook, I use to think so too! But I guess not! Try this recipe!

@Glo-w, I don't understand the measurements of cups. *Embarrassed*

@ohmywtf, Haha! I am guilty of that too!

Kelvin said...

U should demonstate it with pics~

Lisa! said...

@Kelvin, Come visit same time next week, and I'll demonstrate it next week! :D

Queen Messy said...

Good you're using grams! Much more exact than cups. If I only had a scale I would use grams all the time too. Also, never use all-purpose flour! You never know how much protein they put in that stuff! It's like it could be 9% but could be 13%! Super bad you'll never get the same thing twice. Cake-flour I think would be the right thing for pancakes because you don't need that much protein in the flour as you don't kneed it just mix and pour. The structure mostly comes from the eggs I guess. Btw your egg technique there is suuupa. I wonder if you could actually whisk it so much you could basically leave out the flour! Have to experiment on that :)

Lisa! said...

Phwoarr my friend,
Suddenly it is like science class all over again. :/


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