I admit I was a hungry child. I used to mix up some flour, sugar and egg to make what I call a pancake (now I know it is more a crepe than a pancake). My brother and I would gobble up those carbo-laden cooked flour in no time.
Fast forward to now, my version of pancake has improved much. Sophistication calls for baking powder, buttermilk and a different array of toppings. What used to be a simple flour mixture now has to be soft, fluffy and light. And, it has to be topped with the most appealing topping both to the eyes and taste buds. Simply lavish!
Makes 6-7 medium sized pancakes
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp sugar
1 cup buttermilk (or mix 1 cup of milk and 1 tbsp vinegar and let sit for 15 mins at room temperature)
(use 3/4 cup if you want your pancake to be really thick)
1 large egg, slightly beaten
1 tbsp butter, melted
1/2 tsp vanilla extract/essence
1. Sift flour, salt, baking powder and baking soda. In another bowl, whisk egg. Add milk, sugar, butter and vanilla essence. Whisk until well mixed.
2. Make a hole in the middle of the flour. Pour the milk mixture little by little, combining with flour. Refrain from the urge to over-mix if you want a soft and fluffy texture. It is ok to have some lumps.
3. Heat up a skillet/pan. Oil the pan with a little oil. When pan is hot enough, pour about 1/4 cup of batter into pan. The size of the pancake would depend on the amount of batter used. If you like a larger pancake, just pour more batter. Cook on low to medium low heat.
4. Flip pancake when the sides of the pancake are cooked and bubbles appear on top of pancake. You can also peek at the bottom of the pancake to see if it is brown enough before turning. Remove pancake when it turns brown. Serve with your choice of topping
The Do Not's...
1. Do not over-mix.
2. Do not shake batter after pouring into skillet.
3. Do not press batter after turning,
4. Do not flip pancakes too many times.