Pancakes are not to-go type of breakfast as it needs to be smothered with butter and drowned in pools of maple syrup, and since X is not a fan of them, I seldom make them in the past. But now that I have a lot of time on hand, I can have pancakes whenever I want. Yippee!
This is a very basic and simple pancake recipe, with most ingredients to the ratio of 1:1 – 1 cup buttermilk, 1 egg, 1 cup flour, 1 tablespoon sugar and 1 teaspoon vanilla, with other add-ons like salt, baking powder and baking soda (baking soda will react with buttermilk to give the pancakes a lift). Most recipes call for melted butter to be added but I skipped it because it’s an additional and troublesome step to me.
Cooking the Perfect Pancake
Frying pan: I always use a non-stick frying pan when cooking pancakes. The pancakes will never get stuck there and you’ll always have the glorious golden-brown colour on the top. My frying pan is from Ikea, nothing fancy!
To butter or not to butter: A good non-stick frying pan will ensure no food will get stuck on it, so nowadays I don’t butter the pan. Plus, butter burns, so if you are cooking a large batch of pancakes, you have to keep wiping the pan clean to get rid of the burnt butter – another reason not to butter the pan.
Heat: I use medium to medium-low heat to cook the pancakes. It also helps if the burner is large so that it heats up the frying pan evenly. A tip I’ve learned is to place the heated frying pan on a piece (or several) of damp cloth for a few seconds, return the pan onto the stove top then pour in the batter. This process will cool off any hot spots on the frying pan, helping your pancake to cook evenly.
Flipping: The key and sure sign that your pancake is ready to be flipped is when bubbles began to appear on top of the batter.
Keeping warm: Everyone loves warm pancakes, so place the pancakes on a baking sheet (you can overlap them slightly), cover and place in a 80 degrees Celsius oven to keep warm for up to 30 minutes. Don’t leave it for too long as the pancakes will dry out.
Let’s start cooking!
|1) Measure flour, sugar, baking powder, baking soda and salt together.||2) Whisk to mix well.|
|3) Make a well in the middle and set aside.||4) Whisk buttermilk, vanilla and egg together.|
|5) Pour the wet ingredients into the dry ingredients.||6) Fold until just combined.|
|7) Pour dollops of batter onto the heated frying pan.||8) Flip the pancake and continue to cook until golden.|
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ to 1 cup buttermilk, at room temperature
- 1 egg, at room temperature
- 1 teaspoon vanilla
- Whisk flour, sugar, baking powder, baking soda and salt together in a medium bowl. Make a hole in the middle and set aside.
- Whisk ¾ cup buttermilk, egg and vanilla in a small bowl until well-mixed. Pour into the middle of the dry ingredients. Using a wooden spoon or a spatula, fold the mixture until just combined. It will be lumpy with tiny streaks of flour. If the batter is too thick, stir in the remaining ¼ cup of buttermilk. Use immediately.
- Heat a non-stick frying pan over medium-low heat. Place a damp cloth on the table counter. When water sizzles when sprinkled into the pan, remove the frying pan and place on top of the damp cloth for 3 seconds and place it back on the stove - doing this will ensure the heat in the frying pan is even.
- Pour in ⅛-cup to ¼-cup of the pancake mix into the frying pan. Cook until bubbles start to emerge on the surface of the batter, then slide a spatula below the pancake. Check that the bottom is golden brown (if not, let the pancake cook a while more) then flip it to cook a few minutes on the other side, until golden brown in colour.
- Repeat steps 3 and 4 until all the batter is used up.
- While the rest of the pancakes are cooking, place the cooked pancakes on a baking sheet (overlapping each other slightly), cover with aluminum foil and keep warm in an 80 degrees Celsius oven for up to 30 minutes - the pancakes will gradually dry out, so serve as soon as possible.
- Serve the pancakes with plenty of good-quality butter and maple syrup/honey.
- Edit 26 Sep 2017: I've reduced the amount of buttermilk to ¾ cup as I sometimes find the batter too liquidy, which prevents me from getting a thick pancake.