Clem's Fluffy Pancakes
 

Pancakes are easy to make wrong when they turn out stodgy. Here is a recipe which I find makes for fluffy pancakes.


INGREDIENTS

To make four 11 cm X 1 cm cakes, or 8 pikelets (mini-pancakes)

• 1 cup self-raising flour.
  Volumetrically = 240 mL
   
• 1 tablespoon sugar (or to taste).
   
• A pinch of salt.
   
• A dash of baking powder if you suspect that your self-raising flour needs a boost.
   
• 180 mL of milk (or weigh out 180 g).
   
• 20 mL of vegetable oil (or weigh out 20 g).
   
• 1 egg.
   
• 1 teaspoon of vanilla extract (or not).
  
   

METHOD

• Place all the flour, sugar, salt, baking powder (if used) into a mixing bowl.
   
• In another bowl, add the milk, oil, egg and vanilla extract (if used) together and whisk.
  There is no need to hard whisk the mixture - just enough to spread the components evenly.
   
• Combine the wet and dry ingredients and whisk just enough to evenly distribute the batter.
   
• Heat up a pan to medium heat and add/spread a small knob of butter on it.
   
• Scoop up about a quarter of the batter and smoothly add it to the pan.
   
• Let the batter SLOWLY cook under medium heat.
  Bubbles will appear in the batter.
  If your batter is of the right consistency, the cake will stand high and not flatten out thin.
  This is why adding the right amount of milk for the amount of flour used is important.
   
• When the surface of the pancake begins to look dry and not runny or you can see the edge of the pancake crisp up (brown),
  flip over the the cake and leave for another 30 seconds or so to brown that side.
   
• Repeat with the other aliquots of batter until all four cakes are done.
   
• Serve hot from the pan.
   
• Wonderful with whipped butter and maple syrup!
   

Clem's fluffy pikelets (mini-pancakes) served with whipped butter and maple syrup

Enjoy!

08 May 2024
 

Created by Clem Kuek