Fluffy Pancakes

 

Pancake, or flap-jack – as some may call, is an American’s all-time favourite breakfast. The ingredients can be found right in your very kitchen and the instruction can’t be simpler. Plus, if measuring and mixing aren’t the first things you fancy doing in the morning, the batter can be made in advance! So instead of feeling hungry and looking haggard through the first class period, why not just looking haggard, with a full stomach of deliciousness? 

 

What you need: 

Dry ingredients:  

120g all purpose flour 

1 ½ teaspoons baking powder 

½ teaspoon baking soda 

a pinch of salt 

Wet ingredients: 

240ml milk 

30g sugar (yes, sugar is considered a wet ingredient, look it up) 

1 egg 

1 tablespoon melted butter 

½ teaspoon vanilla extract 

 

Instruction: 

Whisk the egg, sugar and milk in a bowl.  

In another bowl, mix the dry ingredients together with a fork for ~30 seconds. This is a substitute for sifting, as one of my favourite chefs said, has been outdated since the 80s. And washing a single fork is much less of a tedious task than a sifter. 

Mix the dry ingredients in with the egg-milk-sugar mixture till you can no longer see any dry flour. Add the melted butter and vanilla extract and mix again. Be careful not to overmix, as it can result in hard-rock pancakes, and that’s the last thing we want. 

Add a tiny bit of butter to a non-stick pan, pour the batter in till bubbles form on top, flip over and leave it for ~2 more minutes. When you have got a stack of hot, buttery cakes, put MORE butter and maple syrup/honey on top. Voilà, pancakes!