Like many of my bakes, these fluffy little things took a few tries to get right. From making the batter to cooking them on the pan.
I love pancakes (and waffles. But waffles deserve another post of its own!). I haven’t had many outside because when I do end up at a all-day breakfast place, somehow everything else but pancakes will be on my plate. Oops. There also aren’t many pancake places in Singapore. There’s only one I know of, opened recently – Strictly Pancakes. While I give them credit for being creative with their pancakes by including savory and sweet menu items, their pancakes… lacked flavour. Not a hint of butter or vanilla.
Believe me, those two ingredients make a huge difference.
Makes about 12 4-inch pancakes
Adapted from this recipe from AllRecipes
The key to nice fluffy pancakes, is patience. 1. You need to let the batter rest before cooking, 2. cooking pancakes need a low flame to achieve that nice even golden brown throughout. If you have one frying pan, it’s going to take a while to cook one batch of pancakes. Unless you’re lucky enough to have a flat grill pan…
But rest assured, your patience will be rewarded! ;)
Edit: Comments from my trusty pancake partner (who does a lot of cooking for my pancakes! haha) – another note about frying pans, if you are on a non-stick pan, you don’t really need to grease the pan with a lot of butter. Butter tends to burn pretty easily, so work smart and work quickly, be ready to flip the pancake as soon as the bubbles are evenly distributed.