Pan-tastic Pancakes At Home

Who doesn't love a good pancake for breakfast or brunch? Now you can easily make a GREAT (not just good yah :-0 ) pancake with some handy little tips that I have pinned down for you.

You can easily find the pancake making ingredients in any supermarkets in Singapore. There's no need for buttermilk which I have seen in many recipes. One secret ingredient I would highly recommend to use is Malt Milk Powder. Why? Not only does it adds extra malt flavour, it also gives a nice golden brown effect to your pancakes (Of course, please use a good non-stick pan for cooking). So comforting and simple, these fluffy and flavourful pancakes are what you need to start off a pan-tastic weekend!

Serves 2 pax

Ingredients

Pancake Batter (make about 5-6)

• 110g Top flour

• 10g Malted milk powder (Ovaltine)

• 15g Sugar

• 6g Baking powder

• 3g Salt

• 30g Grapeseed oil

• 120g Whole milk

• 1 Egg (55g)

Caramelized Banana Sauce

• 1 Ripe banana (sliced)

• 1 tbs Butter

• 1 tbs Brown sugar

• 1 tbs Lemon juice

• 20ml - 30ml Water

Served with fresh strawberries, blueberries and chopped almond nuts

Directions

• Start by making the pancake batter. Sift together all the dry ingredients in a bowl and set aside.

• Add whole milk and egg into a blender and give a quick blitz (Alternatively, you can whisk everything by hand).

• Pour in grapeseed oil and blend for a quick 3 secs.

• Pour in the sifted dry ingredients into the blender and blend for about 5 secs or till the mixture has just come together. Do not blend the mixture for too long as it will develop gluten.

• Use a non-stick pan and start out with a medium heat. Important: Do not put any oil on the pan. Spoon some batter into a small circle. Once air bubbles begin to form on the top and steam is puffing out, it’s time to flip. Continue cooking the other side till it’s golden brown.

• Prepare the caramelized banana syrup. Melt butter over a medium to high heat sauce pan. Once the butter has melted, add the sliced bananas and cook them, turning occasionally, until they are lightly browned, 2 to 3 minutes. Add the brown sugar and cook, stirring, until the sugar has dissolved then add the water. Continue cooking until a majority of the water has reduced and the liquid is the consistency of syrup. Add in the lemon juice before turning the heat off.

Here's my time-saving tip: To reduce the hassle of preparing the pancake batter mix every time, you could increase the grammage, premix all the dry ingredients and keep it a jar for future use.

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