Pancakes – are “almost” everyone’s favorite, from the young to the old, especially when one loves cakes and desserts. Pancakes are easy to make, but making successful SOFT & FLUFFY pancakes is so hard to achieve. Most of the time pancakes that we make taste too floury therefore I never liked them and I love how MacDonald came up recipe that achieve those soft & fluffy pancakes with lots of butter together with the sweet and fragrant maple syrup.
If i am buying pancake mix off the shelves from supermarket, I would always recommend those that have buttermilk in the recipe. Buttermilk is one of the important ingredients that yield fluffy pancakes. Remembering I have some left over butter at home, I decided to give it a try again after reading through varies recipes.
Woke up at 7.30am. Since my braised meat is done overnight, I have ½ hr to prepare this for breakfast before I prepare work. Hands itchy me, cannot even “tahan” ½ free doing nothing in the morning =D I’m a little rushing for time, therefore I kind of burnt my pancakes a little.
This recipe that I have is more tedious than basic pancake recipes. It takes a little more time and effort, but the results to that is wonderful. I am using the egg separation method to create as much air as possible to achieve the fluffy texture.
½ cup of milk (add in 1 tbsp of vinegar/lemon jucie and let it stand for about 5-10mins)
2 eggs separated (I use 60g eggs)
100g cake flour
½ tsp of baking powder
¼ tsp baking soda
A dash of salt
1 tbsp sugar
Lemon/Orange zest (optional)
- Mix the dry ingredients together, cake flour, baking powder, baking soda and salt. Use a whisk to mix them up evenly.
- Whisk the egg yolks into the milk.
- Pour the milk mixture into the dry ingredients, using a fork or whisk, gently mix them up. Do not over mix. It’s ok if there are some mini lumps of flour. I added in some lemon zest at this stage.
- Whisk the eggs whites till frothy ( I would suggest an electric mixer for this step), add sugar and continue whisking till SOFT peak.
- Using a spatula, fold in the egg whites into the flour mixture gently. We do not want to deflate the air that is made from whisking.
- Preheat a non-stick cooking pan over medium low heat. Spoon a good amount of batter into the pan and let it cook. You can flip when you see bubbles popping on the surface and the batter can be easily removed from the pan. Do the same of the other side.
- Remove and plate on plate. Spread some butter and honey on the pancake. You can garnish with fruits and berries, sifted icing sugar or nuts. It’s up to your creativity!
TIPS: While cooking the batter in pan, do not butter your pan if you want evenly browned pancakes.
*Feel free to share pictures of your pancakes using this recipe and #judybakes in Instagram or Facebook =)