The other day my colleague Ela told me "oh Belinda, if you are posting another photo of food on Facebook, I'm gonna have to hit you..!" hahaha She says every time she sees my photos, there is always food in it. And she will go "this crazy Singaporean girl and her food..." + rolls eyes.Oh well, she is right I guess. You can't take food away from a Singaporean. It's just innate in us you know.
So my aunt emailed me this fluffy pancake recipe 2 days ago, and since M is at home studying this weekend, I volunteered to make some for us for breakfast. (To encourage her, and to satisfy my stomach hehe)
This is my first time making pancakes and wow I am amazed at how easy the recipe is, and they really turned out thick and fluffy! And M made us some latte to go along with it. It was a sunny Saturday morning too, so we were enjoying our pancakes and coffee with the morning sunshine. Bliss!!
The view from our kitchen window. A field of daffodils.
Recipe
1 cup all-purpose flour
1 tbsp baking powder
1 cup milk (room temperature)
3 egg yolk
3 egg whites
In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
In a large glass/metal mixing bowl, beat egg whites until stiff peaks form.
Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Heat a lightly oiled non-stick frying pan over medium high heat.
Pour approximately 1/4 cup of batter for each pancake.
Once you see bubbles, it's time to flip the pancake over.
Cook until golden brown on both sides.
Serve hot with butter/ maple syrup/ nutella/ jam/ peanut butter/ fruits… possibilities are endless! (Brits also love to have it with lemon juice and sugar.)
Enjoy!
Comments