Breakfast Pancakes

There’s nothing nicer than Home-made Pancakes on a lazy Sunday morning.

Mom flipping pancakes on the pan, Dad making his espresso and the little prince setting the table laying out his favourite maple syrup, Golden Churn butter, blueberry preserve, orange marmalade and some kiwis. It’s such a homey setting.

The home-made pancakes are fluffy and not hard to make. I first tried this recipe a couple of year ago and have never bought the box-mix anymore. I got this recipe from Allrecipe, with a little adjustment here and there, it’s perfect.

Serving size : 12pc of 10cm sized pancakes

1 cup of plain white flour

1 tbsp fine granulated sugar

2 tsp baking powder

¼ tsp salt

1 cup (250ml) low-fat milk

1 egg

2 tbsp sunflower oil or vegetable oil or melted butter

½ tsp vanilla essence

1.      Sift together all dry ingredients in a large bowl. Set aside.

2.      In a medium bowl, beat the egg, add in the milk, oil and vanilla essence. Mix well.

3.      Make a well in the center and gently pour in the wet mixture.

4.     Whisk sparingly just enough to moisten the dry ingredients, till it comes together.

5.      Do not over-mix. It’s fine if there’s still little bit of lumps.

6.      Let the batter sit for 10-15 minutes or you can let it sit in the fridge for a few minutes. (This is to let the gluten settle down and let the baking powder start to act)

7.      Heat a lightly greased non-stick pan over medium heat.

8.      Scoop about ¼ cup of batter onto the pan.

9.      Flip when bubbles form on top of pancake and cook until golden brown on both sides.

Serve warm with your favourite fruit preserve, maple syrup or honey or fresh fruits.

Max likes his pancakes with honey and butter curls. :-). Just like his Daddy. Well,...like father like son!

Enjoy your Sunday morning !