There is nothing better than seeing a stack of light and fluffy pancakes with dollops of pure butter and maple syrup trickling from the top. The love for pancakes deepened even further when I visited Pancake Parlour in Melbourne, a veritable pancake institution. Perhaps, their most infamous pancake is simply called ‘It’, which they describe as, ‘Combines both the Jamaican Banana and Hot Buttered Walnuts with a choice of cream, vanilla ice-cream or our new chocolate ice-cream and dusted with cinnamon. THIS IS IT!’
But of course, since I am no longer within driving vicinity to this parlour, I have a much simpler recipe that is bound to keep you jumping from the bed and racing to the kitchen table. Also, I have to mention that the Pancake House of Paddington in KL is just as great for a visit with your girlfriends to share their sweet and savoury pancakes together. Sometimes I am spoilt for choice as they have an astounding selection of pancake styles from across the globe.
I was filled with a bit of fear making the pancakes as I was afraid they wouldn’t look consistently the same. So banish that fear as they do not need to be shaped exactly the same. In fact, my pancakes were in various sizes and I started small to make it easier to flip over. Also, make sure your pan is well-buttered each time u cook a new pancake to ensure it glides easily and doesn’t stick to the pan. Patience is key and a bit of confidence is required when flipping them!
2-3 tablespoons melted butter to mix in the batter
2 tablespoons butter to cook the batter
1 cup of flour
2 tablespoons of sugar
1 teaspoon of salt
2 teaspoons of baking powder (Use this to increase the volume and lighten the texture)
1 cup milk
2 tablespoons maple syrup
1. Take a large bowl and mix your flour, sugar, baking powder and salt.
2. Make a well in the center and pour in your wet ingredients which are the milk, egg and butter. Mix until smooth. Adjust the thickness of your batter with milk.
3. Put more butter on the pan over medium high heat and gently pour your batter, ¼ cup for each pancake.
4. Cook until golden-brown and bubbly on both sides.
5. Pour maple syrup on the pancakes and chomp away. Add strawberries or blueberries too if desired.