easy breakfast pancakes

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i look forward to saturdays. the promise of good times. starting with a good breakfast. eggs always do figure in my saturday breakfasts, they being the most versatile of foods. and then there are times when i feel like going the extra mile. my earliest memory of breakfast pancakes was watching my mum whip up a simple batter of wheat flour, coconut milk, eggs and sugar in our kitchen and cooking these off a griddle pan. sometimes she would incorporate mashed bananas into the batter adding to character and taste.

“I don’t have to tell you I love you. I fed you pancakes.” ― Kathleen Flinn, Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family

pancakes really are the simplest of breakfasts that can be made in no time with modest ingredients from your pantry. nothing fancy. sans culinary genius. simple, yet satisfying!

adapted from Inspired Taste


ingredients
3/4 cups (105 grams) whole wheat flour
3/4 cups (105 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 to 1 1/2 cups milk, dairy or non-diary if you please
1 large egg
4 tablespoons unsalted butter, melted, plus more for your frypan
1 1/2 teaspoons vanilla extract

instructions
whisk the flours, sugar, baking powder in a mixing bowl, set aside. whisk milk, melted butter, egg and vanilla together in another bowl until blended. make a well in the center of the flour mixture and pour in the wet milk mixture. or simply break the egg into the flour mixture followed by pouring in the melted butter, milk and vanilla, like i do. whisk until all ingredients have been incorporated. however do not overmix coz that would lead to tough pancakes, which is just really sad. heat a large frypan over medium heat. lightly brush the pan with melted butter. spoon a 1/4 cup of the batter onto the pan and gently pan out into a circle. when the top of the pancake breaks out into bubbles, gently flip over. once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. repeat for the remainder of the batter.


i like my pancakes with a generous drizzle of honey or maple syrup. but what really elevates my experience is a dollop of Nutella on a hot pancake just off the pan. you could also serve them with peanut butter, jam preserves or a fresh fruit coulis. or simply a knob of butter. ‘coz anything is better with butter, so good!

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