During our childhood days, this pancake was made from the leftover batter used for french toast or pan-fried nian gao (Chinese New Year glutinous rice cake). It was always a hit in the family. Due to the limited supply, we always walloped the pancake first even though it was still hot from the pan.
Nowadays, it has become a hit to all my nieces and nephews too. For those who are staying overseas, my mother will definitely prepare a batch of pancakes specially for them upon their arrival or departure.
This recipe requires only a few simple ingredients that every household would have in their kitchen. The measurements are just an estimation given by my mother. You are welcome to modify it according to your personal preference.
10-12 tbsp plain flour
5-6 tbsp sugar
5 eggs (medium)
Water/ milk (if necessary)
Butter (add on pancake)
1. Add sugar to the flour and mix well.
2. Make a well in the centre of the flour mixure and add in 3 eggs.
3. Beat eggs slowly to combine well with flour and sugar. The batter should be smooth and creamy.
4. Make sure there are no lumps in the batter. If you do get lumps, press it through a sieve using the back of a spoon.
8. Heat oil in a non-stick pan over medium heat.
9. Scoop the batter onto the pan and spread evenly.
10. Cook for 2 mins and add a small knob of butter on top.
11. Flip over the pancake and cook for another 2 mins.