I tease my husband sometimes with this statement, ” I married you cos you could eat a stack of 6 American Pancakes for supper!” Those were the days when Marco Polo Coffee House was the only place in Singapore which served these pancakes with a blueberry sauce. They were expensive and he was saving up for his postgraduate studies. I had learnt how to make Basic American Style Pancakes from “The Doubleday Cookbook”. Yes, I was excited when I found out how to make them.
To make the batter for Basic Pancakes (other then from boxes of mix found on supermarket shelves), gather ingredients found in most home pantries. There is a short shelf life to a box of Pancake mix. How many times have you replied to your child’s request to buy a box of Pancake Mix with ” let’s not buy it cos you will eat pancakes just once and the rest of the box will be thrashed!” The recipe below is fail-proof.
HINT: only mix the wet and dry ingredients just before cooking the pancakes.
Check the thickness of the batter. Above photo shows a batter that will give you a high rise but it is a little too thick. Thin it with about 1 to 2 Tbsp of milk and not more. You will then get a batter that like the one in the photo below. The batter should not be runny.
The teflon coated fry pan should be oiled with a piece of oiled tissue. Heat pan over a medium low fire for 1 min or so. Use a small ladle and pour batter into pan.
In the photo below, I added a few pieces of apple pie filling onto a pancake that was being cooked. The pancake is ready to flip when many bubbles appear and the edge looks cooked even though the centre is wet. Click here for Apple Pie Filling recipe.
If you have some Del Monte type bananas, peel and slice them. Place slices onto the cooking pancake batter. Another variation would be to add 1/2 C frozen or fresh blueberries into the batter and mix, then scoop onto heated fry pan to cook.
Flip the pancake over to cook the other side. Pay attention to the level of the heat being applied to the fry pan. Photo below shows the size of the gas fire for my double ring burner. It is low.
SERVES 6 (2 pancakes each)
Dry: Sift these together into a medium size bowl
- 1 Cup plain flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 2 tsps baking powder
Wet: Beat together.
- 1 egg, lightly beaten
- 3/4 Cups milk
- 2 Tbsp cooking oil
1. You can prepare the Wet and Dry ingredients ahead of time but keep them separate. Wet ingredients must be refrigerated.
2. Only 20 to 30 mins before you are ready to serve these pancakes do you pour the Wet ingredients to the Dry Ingredients and mix with a balloon whisk to mix batter well. Do not mix batter too early as the raising agent will loose its effectiveness. This recipe is not a crepe recipe which needs to sit for 20 to 30 mins before it can be used.
3. Using an oiled tissue, grease fry pan and heat for 1 to 2 mins. Pour a small ladle full of batter onto heated pan. Add slices of banana or apple pie filling. Cook till little bubbles appear and then flip over to cook the other side. Keep warm till all pancakes are cooked and ready to serve.
4. Serve with butter and syrup or your favourite jam. The first photo above shows apple pancakes served with butter and buckwheat honey.