I’ve been experimenting with a couple of recipes, and will be posting them up one at a time. These are really quite delayed because I really can’t find time to blog, and I foresee that things are just gonna get worse :/ Anyway, I got this recipe bookmarked after Sonia left a comment in my previous post telling me that she had found a way for fluffy pancakes without beating the egg whites. Needless to say, I was intrigued and immediately went to her blog to check out her recipe. Her recipe indeed is really simple – most of us probably already have these ingredients in our pantry – flour, sugar, salt, milk, egg and oil. It’s really that simple!
|Fluffy pancakes with maple syrup and homemade strawberry-apple jam :]|
Fluffy Pancakes III
Makes 6 pancakes
150 g self-raising flour
50 g sugar
1/4 tsp salt
110 ml fresh milk
55 g egg (about 1 large egg)
1 tbl corn oil
- Mix flour, sugar and salt in a mixing bowl.
- In a separate bowl, mix together the egg, milk and corn oil. Pour this mixture into the flour mixture and mix until they briefly come together. You may still have tiny lumps of flour but this is okay!
- Heat a non-stick frying pan on medium low heat. Using a
¼-cup measuring spoon, ladle¼-cup of batter on the pan and cook for 2 minutes, or until bubbles appear on the surface. Flip the pancake and cook for another 1 minute or until golden brown.
- Repeat with remaining batter and serve warm with maple syrup.
- Cooking Notes: Because these pancakes are rather thick, do remember to use low heat to cook them otherwise the outsides will brown far too quickly before the insides are properly cooked!
- Taste: Pancakes were sufficiently sweet, such that they could be consumed on their own. Of course, nothing beats pancakes with jam and maple syrup :]
- Texture: You will first realize how thick the batter is, which is quite unlike a pancake batter but this is CORRECT – do not add anymore liquid to it! Just proceed to ladle the batter onto your pan and you should get a thick pancake. I think this helps with the fluffiness of the pancake, because you’ll get pancakes with an almost sponge/chiffon-cake-like texture. Seriously good!
- Serving size: Depending on how large or small you want it to be, you should get around 6 thick yummy pancakes!
- Modifications: I would probably try decreasing the sugar and increasing the fresh milk in the recipe to see where it’ll get it. And the next time, I’d probably use butter instead of corn oil because I much prefer the taste of melted butter. Otherwise, this recipe is pretty close to perfect for me!
- Storage: Pancakes should preferably be consumed right after they are made, especially these which had a nice crusty exterior but a soft fluffy interior. They also didn’t last beyond breakfast, so I have no idea how long they last stored at room temperature. My guess is that you can store them in the fridge and zap them up when you want to eat them, although it won’t taste as nice.
- Would I make this again?: Definitely! This is yet another winner after my last fluffy pancakes attempt!
|Fluffy cake-like inside|