When Ramadan started, it reminded me of how we spent the holy month in Zamboanga. In the afternoon, before Iftar, we would make some pancakes with flour, sugar and water. Then, you know those yellow pancakes that street vendors would sell outside the school? The ones that were slathered with margarine and sugar? The ones that smell soooo good? Well, I tried to start making those, but decided against it when I realized the amount of sugar involved.
So I decided to look for another recipe. If you’re interested on how to make this, stick around. 😉
This recipe is a base recipe for the pancakes that I make. I sometimes switch the flour for wheat flour, or add some chocolate powder (Milo) to the mix to make chocolate pancakes. Chocolate chips, bananas or blueberries make great pancake flavoring too. These are pretty much the fluffiest pancakes that I have made so far. I have no idea how the science works, but it works.
This recipe yields about 4-5 servings.
You will need:
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 1 large egg
- 1 cup fresh milk
- Softened butter, about a teaspoon
- 1/2 cup granulated white sugar
- 1/2 tsp baking powder
- A few drops of vanilla extract
- A big bowl
- A whisk
- In a big bowl, sift the flour, cornstarch, sugar and baking powder. Use the whisk to combine the dry ingredients.
- Make a well in the middle, crack the egg, pour in the milk, add the butter and vanilla.
- Mix thoroughly with a whisk, until you get a good batter consistency.
- Melt some butter in a heated non-stick pan.
- Get a ladle, scoop some batter, and pour onto the heated pan. It’s up to you on how big you want your pancakes to be.
- Let the pancake cook until you see bubbles in the middle, then flip it over to cook the other side.
- Serve with some nutella.
Well, thanks for stopping by! Leave me a comment if you made it like I did, and let me know how it went for you.