Good Old Fashioned Pancakes

by Angie Liew
 
These pancakes are not too thick, not too thin, but tender, light, buttery and yummy!
 
A healthier version will be to cut down butter to 2 tablespoons (28g), 2 egg whites instead of 1 whole egg and 1 1/4 cups nonfat/ low fat milk instead of full cream milk.
  

 

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Print Recipe
Good Old Fashioned Pancakes
By Angie Liew of Huang Kitchen
These pancakes are not too thick, not too thin, but tender, light, buttery and yummy! A healthier version will be to cut down butter to 2 tablespoons (28g), 2 egg whites instead of 1 whole egg and 1 1/4 cups nonfat/ low fat milk instead of full cream milk.
Ingredients
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Change Servings?
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Instructions
  1. Sift together the flour, baking powder and salt in a large bowl. Add in the sugar. Make a well in the centre and pour in the milk, egg and melted butter. Mix until smooth.
    Sift together the flour, baking powder and salt in a large bowl. Add in the sugar. Make a well in the centre and pour in the milk, egg and melted butter. Mix until smooth.
  2. Heat a lightly oiled griddle or pancake pan over medium heat. I use butter to enhance the old fashion flavour. Pour about 1/4 cup batter onto the griddle or pan. Brown them on both sides.
    Heat a lightly oiled griddle or pancake pan over medium heat. I use butter to enhance the old fashion flavour. Pour about 1/4 cup batter onto the griddle or pan. Brown them on both sides.
  3. Serve hot with butter and maple syrup. You can also top them with strawberry – raspberry jam.
    Serve hot with butter and maple syrup. You can also top them with strawberry – raspberry jam.
Notes

Look for 2 things to know when to flip the pancake:

( i ) Lots of bubbles in the centre of pancakes.
( ii) Nice brownings around the edges.

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