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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
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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Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted, 42g
- 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.
Instructions
Enjoy!
Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!
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.
( ii) Nice brownings around the edges.
