Pan-tastic Pancakes At Home
Updated: Aug 25, 2018
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
Pancake Batter (make about 5-6)
110g Top flour
10g Malted milk powder (Ovaltine)
6g Baking powder
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
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.