BEST Fluffy Pancake Recipe Ever

As I am writing out this entry, I am really having a really hard time deciding if I will tag it under breakfast, brunch or dessert. But heck with it I will just tag it under all 3. For a recipe this heavenly good and simple to make, you really can just  have it at any time of the day and occasion. Sweet, savory and all, hot, warm or cold, the texture and taste is just simply divine that you will NEVER EVER buy frozen pancakes or pancake premix any more. Most importantly, the ingredients are mostly available at home or if not at the local supermarkets.

Servings: 20 7.5cm in diameter pancakes

Ingredients:

• 200g Flour (sieved)- I use Top Flour
• 31/2 tsp Baking Powder
• 1 tbs Sugar
• 1/4 tsp Salt – I use the Pink Himalayan Salt
• 300ml Fresh Milk (slightly warmed)
• 50g Unsalted Butter (melted)
• 1 Egg (beaten; room temperature)
• 1tsp Vanilla Extract (optional)

Method (with step-by step photos)

1. Sieved the flour together with the baking powder. Mix well with the salt and sugar.
2. Make a well in the center of the flour mixture, pour in the melted butter and egg. Mix.
3. Gradually add in the milk and mixing the batter at the same time. You will be able to draw a ribbon figure ‘8’ on the batter.
4. Add in a teaspoon of vanilla if you like.
5. Grease and heat the pan on medium-low fire.
6. Scoop a ladle full of batter and pour it into the pan.
7. Cook till you can see tiny bubbles & the edges firming up.
8. Flip it over to reveal the beautiful golden hue & cook it for  a couple more mins. Repeat the process till you finish using up the batter.

Variations:

Chocolate Chips Pancake

• Follow above instructions till point 4.
• Mix in 200g of chocolate chips.
• Cooked in greased pan on medium-low fire (as in above point 5-9).

Verdict of chocolate chip vs original 🙂

Now that you are done, you can eat it any way you want.

Breakfast or Brunch

Dessert or just simply plain with a glass of cold milk.

Storing & Reheating Instructions

1. To store, wrap the remaining pancakes in a cling-wrap and store it in the fridge. I do not recommend keeping it for more than 3 days.
2. Reheat greased pan on medium-low fire. Place the cold pancakes on the pan and reheat till quite warm to touch.

Things To Note:

1. You can use plain flour which is perfectly fine. However I like the use of top flour as it has a finer texture. 
2. Sieving the flour is very important as it loosens the lumps of flour and helps with the lighter texture in your pancakes.
3. Notice that the milk is slightly warmed and the egg is at room temperature rather than cold straight out from the fridge. This is to prevent the hardening of the melted butter which will form lumps in your batter.
4. Baking powder is used to increase the volume and to lighten the texture of the pancake making it fluffier and lighter. And as with all flour, do not over mix the batter as this will produce gluten thus leaving you with a heavier and harder pancake. Just briskly incorporate the wet mixture well.

This is also an activity Great 4 Kids because, there is no need for them to get their hands all dirty with dough. Sieve, whisk and mix is all they need to do. 🙂 while mummy/daddy just needs to cook the pancake.

Damir in Action all Just Like a PRO.

P.S: If you really want to know how good this is, my boys had actually asked me to make these for 3 days in a row already. My mum totally loves them and even my mother-in-law who doesn’t usually eats these things,even brought back some leftovers and nodded her head in approval.