An old time, all-time favorite breakfast. So soft, fluffy, tasty, buttery and mouth-watering – endless yumminess to describe this classic recipe. You may find pancake being served from a fast-food chains, casual dining, cafes and family restaurants…fine dinings serves this on their breakfast too.
I used to buy the instant pancake mix but because I would always look for a cheaper alternative for our food addictions, as long as we can save money, I’ll definitely go for it — and it works for this! I think I mastered the recipe as I cooked this every single day — yes, you heard it right.
I never get to distinguish or differentiate the consistency depending on the flour that I use, and this is probably the reason why it is our go-to favorite breakfast recipe. You can be that quick without worrying it may taste different as long as you get the measurement right but not that strict if that makes sense 🙂
A good taste can be easy, but what’s the secret to a fluffy pancake? Many would put in the same ingredients but end up with a flat, crepe-like pancake. Some recipe includes vinegar or buttermilk but this one doesn’t. I would normally start with beating the eggs, then adding the oil, then milk or water and slowly beat them together. On top of the liquid mixture, I add the flour, sugar and baking powder and mix it slightly using a whisk – here’s the catch, think that you are doing the “folding” method here..the purpose is just to stir the mixture enough to soak the dry ingredients, you don’t have to mix it thoroughly with fast beating motion as you don’t need to be worried about lumps.
As much as possible, do not overmix the batter. I also notice that it is helpful to wait for at least 2-3 minutes before you cook the pancake as it allows the baking powder to work on the mixture.
I n t o t h e p a n . . . Pancake is best cooked on a non-stick pan, medium fire. Using a small ladle to scoop the batter, pour it to the center of the pan allowing it to spread forming a circle by itself. You’ll know you got the right consistency if your batter doesn’t spread quickly forming a huge, flat circle. it should slowly glide the pan and will stop at some point. Once it is flipped it to the other side, that’s the time I put the butter on top of the pancake, count 1-10, remove it from the pan and serve. Now let’s start mixing :’)
The Recipe 🥄
Ingredients
*1 & 1/4 cup all purpose flour
1/2 cup white sugar
2 tsp. baking powder
**1 cup milk
1 egg (medium or large)
2 tbsp. vegetable oil
Mixing the batter 🥚
1. In a medium bowl, beat egg then add oil and milk. Use a wisk or fork and mix it.
2. On top of the wet mixture; add flour, baking powder and sugar. Gently mix. Note that it is important not to over mix the batter to obtain the fluffiness…otherwise, your pan cake may become flat (not so fluffy) and heavy.
The magic begins 🥞
If you can, allow at least 2-3 minutes before cooking to allow the batter to rise a little bit. Scoop a tiny amount of butter to grease the pan. Even if I am using a non-stick pan, I still put butter as it also adds that flavour. I recommend spreadable or blended butter as it is easy to scoop) Allow 2 minutes or until you could see the sides of the pancake is dry and doesn’t stick to the turner. Once flipped to the other side, you should see the pancake slowly rising – just make sure your fire is set to medium; not low as it may not rise as it should and not high as it will definitely burn. The other side should be ready in about a minute. Note again that this cooking time is set on a medium fire. If you wish to cook the pancake on a low fire, the cooking time could be longer (rising the cake maybe different as expected as well).
Once the pancake is done, immediately spread a butter on top and a drizzle of maple syrup and serve while hot! E N J O Y!!! Serves 6-8 round pancakes.
*Flour that required can be upto 1 & 1/2 cup if you are using water instead of milk.
**If milk (fresh milk, evaporated) is not available, use water. But note that if water is used, then you have to use 1 & 1/2 cup of flour.
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