Whilst Malaysia has plenty to offer in terms of yummy breakfast choices, I do crave for the westernised version of breakfast offerings. My mother taught me how to make these when I was about the age of 12 or 13 I think, right about the time I started baking with a passion. You'd actually find that in this particular recipe however, adapted from its orignal version, has no butter in it. Fluffy, light and definitely fulfilling, you'll find that it is probably one of the easiest ways to make fluffy American pancakes.
2 cups flour
1 cup milk
1/2 tsp salt
3 tsp baking powder
Some vegetable oil or butter for frying.
- Sift flour and baking powder before mixing in salt. Beat in eggs and gradually add in the milk. When you see the mixture is thick but not runny, it should be good enough. But I normally like it slightly runny so it's easier to handle.
- Heat up the griddle or a flat non-stick frying pan with some vegetable oil. Then spoon in pancake batter. When you see bubbles appearing on the top, flip it over. You would see a nice golden brown colour when you flip the pancake over.
- Stack cooked pancakes on top of each other and serve piping hot!
Normally you have butter and maple syrup with pancakes like these. But I just go with whatever is available in my pantry. This is where the Chinese side of me comes in. I have them with butter and caster sugar. I also, have them with peanut butter or nutella. So if you're looking to have it with jam, marmalade or even making it savoury like curry sauce (which I actually do sometimes), then go ahead. Trust me, it may be a weird combination, but it serves my taste buds.
As it is actually for the single people who have odds and ends in the kitchen, this way you save money without having to run out to buy maple syrup.
Loving her American Pancakes,
The Innovative Baker