I used to make these American pancakes using Nigella Lawson's recipe for a really long time, until I found another recipe on Everyday Food. I tested this out on an American and he preferred the latter!
So I'm switching up my pancake recipe to this one, but I've altered the Everyday Food recipe a little. Only because you can't always find buttermilk in Singapore.
Also, having the eggs, milk and everything at room temperature makes a difference! In Singapore we keep our eggs in the fridge because of the heat and humidity so you do need to take them out of beforehand.
The Everyday Food recipe called for extra 3 beaten egg whites. Forget it!! It's extra time whisking that you don't need. When you want pancakes, you want them NOW!
1 1/2 cup milk
1 1/2 tablespoons lemon juice
1 teaspoon vanilla e
1 tablespoon melted butter, cooled
2 tablespoon oil (use a very neutral one, like canola)
2 eggs
1 3/4 cup of plain flour
1 tablespoon double acting baking powder
1/2 teaspoon salt
3 1/2 tablespoon sugar
1. Take the eggs and milk out of the fridge first to get them to room temperature.
2. Melt the butter and set aside to cool.
3. In a bowl or measuring cup, add the lemon juice to the milk and stir slightly. Leave aside to curdle.
4. In a big mixing bowl, place your flour, double acting baking powder, salt and sugar. Use a whisk and whisk it up, give it a good mix.
5. Add the vanilla, cooled melted butter, oil and eggs to the milk and lemon juice. Mix using a whisk.
6. Pour the milk mixture over the dry ingredients - don't whisk too hard! Just slowly combine.
7. Add a bit of butter and oil to a non-stick pan, and pour in one ladle full. You can usually fit in 3 at a time.
8. When bubbles or craters start to appear, it's time to flip.
9. Serve with butter and maple syrup. For us there's no other way!
No comments:
Post a Comment