Easy peasy once you get the hang of it. I don't use any specific measurement for the ingredients, just estimate, throw in, mix it, and cook. Particularly useful for my stay here in Vietnam since good bakeries are scarce and not within the neighbourhood...additionally the breads and buns are expensive too!
I had been making pancakes a few times since we came here, with a big packet of 2.26kg of stone ground whole wheat flour bought from a specialty shop, Annam Gourmet. So on days when we ran out of bread, this is what I will whip up.
Recipe for homemade pancake:
Directions: Mix all the dry ingredients together. In a separate bowl, beat the egg and mix in the milk. Make a well in the dry ingredients and pour in the egg mixture. Add in the melted butter. Whisk everything together until well blended. The batter shouldn't be too watery nor too dry. A few trial and errors will give you the idea, and you won't have to stick rigidly to the measurements anymore. You can leave the batter to stand for 10 minutes or a couple of hours, but I usually cook 'em straight away.
Grease a non-stick pan lightly over medium heat, this initial one time greasing is enough. This will produce soft, fluffy pancakes whereas if you grease the pan every single time you make a new pancake, the pancakes will have crispy edges...and the surface won't brown evenly. Pour a big tablespoon full of batter on the middle of the pan. When the bubbles come up and the edges are set, flip over to the other side and cook until brown.
The pancakes can be eaten on its own, but taste spectacular with butter as well!
I had been making pancakes a few times since we came here, with a big packet of 2.26kg of stone ground whole wheat flour bought from a specialty shop, Annam Gourmet. So on days when we ran out of bread, this is what I will whip up.
Recipe for homemade pancake:- 250 - 300g of flour, preferably organic whole wheat
- 2 - 3 tbsp of sugar
- 1 - 2 tsp of baking powder
- dash of salt
- 250ml of milk
- 1 large egg
- a knob of butter, melted; or a teaspoon or two extra virgin olive oil for healthier version
Directions: Mix all the dry ingredients together. In a separate bowl, beat the egg and mix in the milk. Make a well in the dry ingredients and pour in the egg mixture. Add in the melted butter. Whisk everything together until well blended. The batter shouldn't be too watery nor too dry. A few trial and errors will give you the idea, and you won't have to stick rigidly to the measurements anymore. You can leave the batter to stand for 10 minutes or a couple of hours, but I usually cook 'em straight away.Grease a non-stick pan lightly over medium heat, this initial one time greasing is enough. This will produce soft, fluffy pancakes whereas if you grease the pan every single time you make a new pancake, the pancakes will have crispy edges...and the surface won't brown evenly. Pour a big tablespoon full of batter on the middle of the pan. When the bubbles come up and the edges are set, flip over to the other side and cook until brown.
The pancakes can be eaten on its own, but taste spectacular with butter as well!
