Pancake na pagkain ang sinasabi ko at hindi yan term of endearment ha. Haha.
It’s been awhile that I was looking for the pancake recipe that I really like. I am slowly becoming a fan of home cooking over eating out and buying ready-made mixes. For one, it is really very expensive to dine out if you only knew how much the original ingredients are. Making your own food is also healthier because you know what you are putting into it and you are totally in control of how much of the bad elements, such as salt and sugar, you are willing to take.
For the past month, I’ve made some pancake recipes I found online but all of them do not suit my taste. With the recipe I made today, I realized what is causing the bitter taste – too much baking powder. I decided to use less of this ingredient but just enough to maintain the fluffiness that I want. Buttermilk is also better, if you can grab this instead of whole milk, as it neutralizes the bitterness from the baking powder. Buttermilk is acidic and baking powder is more on the basic side. Partner this delicious pancakes with fresh fruits, cream or maple syrup and enjoy it with a warm cup of coffee. Enjoy!
- 3 tablespoons butter, melted (1 tbsp butter = 14.2 g)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 1/4 cups whole milk
- Buttermilk is better. If no buttermilk, add 1 tbsp of distilled white vinegar for every cup of milk
- 1 egg, beaten
- 1 teaspoon vanilla
Melt the butter in microwave for about 1 minute at medium high setting, set aside.
Mix together flour, sugar, salt, and baking powder.
Stir milk, vanilla and egg together on a separate bowl.
Pour the butter and milk mixture into the dry ingredients.
Stir everything together until well incorporated.
Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
Pour or scoop the batter onto the heated griddle according to your desired pancake size.
Cook each side for about 4 minutes, until lightly golden brown.