If you are looking for a light, soft and fluffy pancake, then this recipe will win you over. Though I am not a fan of pancakes, I do crave for it once in a blue moon. I have tried making it once but wasn't really satisfied with the outcome. They turned out a little rubbery and compact. But this recipe gives you a really soft and light texture that it easily absorbs anything that is spread and drizzled on be it butter, honey or syrup.
One thing that I like about this recipe is that it uses the egg separation method. Egg whites and egg yolks are beaten separately and this eventually makes the pancake light and fluffy. A drizzle of any kind of syrup (for me I like maple syrup best) or even honey is just what you need to complete everything and to brighten your day.
Well, just a little bit of sharing....I have learnt the following tips in order to make a good pancake :
- Never over-flip your pancake so that you can get a fluffy pancake. Over-flipping will just deflate the pancake.
- To know when exactly you need to flip the pancake is to wait for the bubbles to form in the centre and then burst.
- Always apply oil to the pan with wadded paper towels. This is necessary to avoid uneven cooking. If you pour oil directly into the pan, in may pool in some areas while leaving other parts of the pan dry. The uneven cooking will cause the flapjacks to burn in some areas and undercook in others.
- Once the pancake is cooking on the pan, give it some space. Do your best not to shake the pan or move the batter -- this will hinder the pancake from rising properly.
If you wanna try making your own pancakes, here's the recipe, adapted from Edith of Rumbling Tummy. Till then, have a great day ahead!
280g plain flour
8g baking powder
78g castor sugar
½ tsp salt
3 egg, separated
1.5 cup milk
85g melted unsalted butter
1 tsp vanilla
- Sift flour and baking powder. Add sugar and salt together into a large bowl.
- Whisk yolks, milk, melted butter and vanilla together.
- Whisk wet mixture into the dry mixture. Should be slightly lumpy.
- Whip the egg white until medium peak. Not stiff. Do not over whip the egg whites.
- Gently fold in half of the egg white into the egg batter with a large spatula. Then gently fold in the remaining egg white.
- The batter should be slightly lumpy and have large parts of the egg whites not fully incorporated.
- Heat pan and add 1 tsp butter. With a fat ladle, scoop the batter and pour into the hot pan.
- Flip over once brown to cook the other side.