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.
  

 

Good Old Fashioned Pancakes

Recipe by Huang Kitchen, 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.
Course: Snacks
Keyword: breakfast, brunch, pancake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted, 42g

    Instructions

    • 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.
    • 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.
    • Serve hot with butter and maple syrup. You can also top them with strawberry – raspberry jam.

Enjoy!

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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