I have tried and tested, and tried and tested at least a hundred different pancake recipes but none is ever the texture I want. I often jump in glee when I see my pancakes rise and I get the impression they’re gonna be fluffy and moist on the inside. Instead I find myself stuck with dry like cardboard pancakes. And then I stumbled across an old pancake recipe from an old old magazine lying somewhere around my home.
It’s one of those instances where the recipe for the best mousse au chocolat in Paris is on the back of a nestle chocolate bar because really, what are the chances of people actually testing out a given recipe on the back of an extremely commercialised and cheap bar of chocolate? But hold uuup, because it was delightfully light, airy and moist! Not thick and fluffy as I had hoped it to be but it’s unusually hard to find a pancake recipe that pulls together all these 5 aspects. I figured for now, achieving three of it is a pretty good deal.
Almost close to Aunt Jemima’s which I have fond memories of, making them as a kid back at my big and old home (which I miss somuch). Well, we all grow and move on.
Here’s my go to recipe for pancakes au nature; feel free to play around with the toppings, and even flavour of the pancake itself. With a base recipe, you can pretty much do anything with it. Weekend, welcome.
// I have another pancake recipe coming up and this time it’s actually fluffy and thick as well… stay tuned ;) //
milk – 3/4 cup
apple Cider Vinegar – 2 tablespoons
flour – 1 cup
baking powder – 1 tsp
baking sode – 1/2 tsp
salt – 1/2 tsp
sugar – 2 1/2 tbsp
egg – 1 no.
melted butter – 3 tbs
Combine the milk and vinegar and set aside to let it thicken.
Mix all the dry ingredients together.
Once the milk has thickened, add in the egg and melted butter. Whisk to combine.
Make a well in the centre of the dry ingredients and add the wet ingredients in, in two parts. Whisk till it is completely lump free.
Rest the batter for about 5 minutes while you prepare the griddle.Lightly grease the griddle and set it on medium-low heat. Place a dollop of the batter on the griddle and once it starts bubbling and the edges are dry, flip it over and cook for another 30 seconds.
Repeat with the rest of the batter
I love Sundays, it’s the day I sleep as I please, I forget all my troubles and calorie counts, and place an invisible post-it on my planner marked as “no schedules allowed”. I’m pretty sure I’m on the same page as most people out there, who can say no to pancakes as a late morning breakfast. Especially when it’s topped with bananas and walnuts. This is just gonna make your weekend ever sweeter.
bananas – 1 no.
Caramelize some sugar in a nonstick pan and add in a small knob of butter just to loosen up the caramel. Throw in your sliced bananas and cook one side till it’s enrobed with the caramel and is a nice shade of amber. Flip the bananas over and cook for another 20 seconds. Set aside.
To serve, place some demi-salted butter and dress your pancakes with the caramelized bananas, crush some of the toasted walnuts all over and drizzle over lashings of maple syrup.