Whether I get up early or late on a sunday, I invariably find myself thinking how nice it would be to have some fluffy, homemade pancakes for breakfast. I can allow myself to keep thinking about them as I go through the mundane routine of morning chores since the batter do not require much of pre-planning and calls only for the most basic of ingredients.
Pancakes, therefore, are my sunday breakfast treat. As I laddle the thick batter onto my hot tawa, I love to wait for the million of bubbles that erupt on the uncooked surface of my pancakes before flipping them over. In this recipe, I used cream and evaporated milk to get richer, fluffier pancakes which you can very well replace with full cream milk. I do not serve them with butter but always have a small jar of maple syrup by the side for those who want a drizzle of extra sweetness. A dollop of fruit compote provides a healthier option for those who like a touch of colour to start their day.
HOMEMADE PANCAKES
Ingredients:
1 cup all-purpose flour
1 tsp baking powder
2 tbs granulated sugar
1 egg, room temperature
1 tbs butter, melted
1/2 cup evaporated milk
1/4 cup heavy cream
2 tbs cold water
1 tsp vanilla extract
Method:
- Stift flour and baking powder together and stir in sugar. In a separate bowl, mix all wet ingredients until well combined.
- Make a hole in the middle of dry ingredients and pour wet ingredients into it. Whisk until combined but do not overmix.
- Leave the batter to set for about 15 minutes. Heat a frying pan over medium heat and lightly grease the surface with oil.
- Pour about 1/4 cup of batter into the pan. Leave it to spread out on its own; batter will be thicker than that for crepes.
- You may do 2-3 pancakes simultaneously if you are using a large frying pan, or even better, a heavy iron-cast skillet or tawa.
- Cook on one side for 1-2 minutes until bubbles develop on the surface. You may need to grease the pan after every 2 batches.
- Flip over and continue cooking for another minute until both sides are golden brown. Serve warm with maple syrup or honey.
2 comments
Comments feed for this article
June 1, 2017 at 10:02 pm
eileen manibusan
Best homemade pancake recipe calls for heavy cream. This is not readily available in my kitchen
as the other basic ingredients.
Can I leave out the heavy cream, or is there a substitute?
Your immediate reply is requested and appreciated.
Thank you for your time and attention.
June 4, 2017 at 4:49 am
prerrnamirchi
Hi Eileen I usually substitute heavy cream by whipping cream [30% fat] which works well in pancake recipes. You can also try using Greek yogurt if you dnt have cream; I made very fluffy blueberry pancakes with Greek yogurt last week 🙂