There is something about light fluffy hot pancakes with butter and honey that warms my tummy all the way to my heart. Not sure if it does the same thing to my little girls, but I’m pretty certain – heartwarming or not, they adore pancakes. In in recent years, Singapore see cafes serving brunch sprouting out faster than one can say “mushrooms!”. While I enjoy the idea of soaking in the ambience / decor while nursing a good coffee, savouring every bite of my American breakfast as I watch the girls polishing off their Cinnamon pancakes with Mixed fruits, we do it only occasionally. You see, in the husband and my opinion, these cafes tend to be overpriced. I recall a visit to a really nice cafe near Bukit timah a couple months back set us back nearly $80. That’s $20 per pax for breakfast and out of whom two of us are kiddos below 5. In any case, I always like to rise to the challenge of replicating any food that any one of us in my little household fancies. And so, I have been experimenting making pancakes and scramble eggs (that will be another post) whenever possible when the girls are at home for breakfast. So ladies and gentlemen, after trying out 5-6 different pancakes recipes, I think I’ve finally hit jackpot. By jackpot, my emphasis is really on texture, I.e. light, fluffy and soft pancakes. And may I say I’m suitably impressed with this recipe which uses only plain flour (even though it also asks for bicarbonate soda and baking powder) because I have ventured out to recipes using cake flour, self-raising flour, combination of various flours before and o have failed miserably. In fact, the recipes used are really simple ones that can typically be found in a relatively well-stocked kitchen.yet, the end results was simply good pancakes that earn me nods and ‘Mmmmms’ around the table. Lesson learnt: Never complicate things. Good stuff can be made of simple things. The secret weapon to this recipe? LEMON JUICE. (Disclaimer: actually… the recipe asked for vinegar but I have read enough recipes to know that lemon juice is a good substitute for vinegar in pancakes and well, I feel funny adding vinegar to pancakes so…) Yes, lemon juice that does amazingly awesome-ish chemical reaction to milk, and then later on, the pancake batter, resulting in light, fluffy pancakes. As usual, I tweaked a wee bit of the recipe (added cinnamon and changed half the granulated sugar to brown sugar to bring out the cinnamon) and oh boy, I never knew lemon & cinnamon go so well together. Okay, my stomach just rumbled (checked on the light-sleeper baby boy who is napping in his cot 2m from me) . Enough said. Hope you will enjoy them as much as we do.
- 3/4 cup milk
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 1 tablespoon brown packed sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon powder
- 1/2 teaspoon salt
- 1 egg
- 30g butter
1. Combine lemon juice and milk in a large bowl and mix well. Leave it to stand and ‘sour’ for at least 5 minutes. (I left it for a good 45 minutes while I went about other chores as I waited for the kiddos to rouse from sleep and it worked perfectly fine)
2. In a medium-sized bowl, combine flour, both sugars, baking soda, cinnamon powder and salt.ensure they are evenly mixed.
3. On the skillet that you will be using for cooking your pancakes later, melt butter on low heat. Once all butter has melted (do not let them burn or evaporate too much), turn off stove.
4. Pour and scrap melted butter into ‘Soured’ milk, leaving skillet lightly oiled for cooking pancakes later. Add egg into ‘soured’ milk too. Hand whisk to ensure well combined.
5. Add dry ingredients into the wet mixture. Whisk to ensure batter is smooth and well-combined.
6. Heat up skillet again at medium / medium-low flame. Pour 1/4 cup of batter (I use a ladle – one scoop for making a pancake) into skillet. Once you see multiple bubbles bursting (a minute or two), flip pancake over. (Note: pancakes only require flipping once. The next time you meddle with it is to remove it from skillet.) Remove from skillet after about 30 seconds. Serve with honey / golden syrup / fresh fruits / chocolate sauce or whatever you feel like. Enjoy! (source: http://allrecipes.com/recipe/fluffy-pancakes-2/)