Fluffy Pancakes

by Angie Liew
These fluffy pancakes are made with homemade soured milk. They are golden in colour and it’s extra fluffy.  They are certainly my family’s absolute favourite pancakes!

 

Fluffy Pancakes

Recipe by Huang Kitchen, Angie Liew
These fluffy pancakes are made with homemade soured milk. They are golden in colour and it’s extra fluffy. They are certainly my family’s absolute favourite pancakes!
Course: Desserts

Ingredients

  • 3/4 cup Low fat milk
  • 2 tablespoons White vinegar
  • 1 cup All-purpose flour
  • 2 teaspoons Sugar
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 Egg
  • 2 tablespoon butter, , 28g, melted

    Instructions

    • In a measuring cup/ bowl combine milk with vinegar. Set aside for 5-10 minutes.
    • Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Whisk egg and melted butter into the milk mixture. Mix well. Then add the ( WET ) mixture into the ( DRY ) flour mixture. Whisk to combine. DO NOT over mix.
    • Heat a non stick pan / skillet over medium heat. Coat with butter or cooking spray.
    • Pour 1/4 cup of batter onto the pan and cook until bubbles appear on the surface.
    • Flip over and cook until golden on both sides.
    • Repeat with remaining batter, keeping finished pancakes on a heatproof plate in a preheated oven ( 170 degree C ). Serve warm with desired toppings.

Enjoy!

Notes

Batter for fluffy buttermilk pancakes should not be beaten smooth. It should have small to medium lumps.
These pancakes are indeed fluffy and light, with just the right amount of lift.  Salt and sugar perfectly enhanced the flavour and there is no baking powder aftertaste….. says my maid Siti.
It’s simply excellent and ” Delicious Good”.   This is definitely a keeper!
So enjoy!

 

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