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RECIPE FOR MINI FLUFFY PANCAKES
Adapted and modified from:
– Not The Kitchen Sink
– Jamie Oliver’s Happy Days from the Naked Chef
1¼ cup plain flour (135g)
1½ tsp double acting baking powder
1 cup milk (at room temperature)
2 tbsp castor sugar
1 tbsp oil
2 large eggs, separated (at room temperature) – note 1
Pinch of salt
- In a bowl, combine flour and baking powder. Sieve and set aside.
- In another bowl, whisk egg yolks, sugar and milk together until thoroughly combined. Then stir in oil and mix well.
- Gradually beat in the sifted dry ingredients and mix until a smooth batter is formed. Do not over-mix (note 2). Set aside.
- In another bowl, whisk egg whites with salt until they form soft peaks (note 3). It can be done with an electrical mixer or by hand with a wire balloon whisk. Then gently fold into the batter with the wire balloon whisk to roughly incorporate. After that, change to a rubber spatula to continue the folding until the batter is well incorporated.
- Pour mixture into a refillable ketchup plastic bottle (refer to photo above). It is now ready to use. (note 4)
- Heat a non-stick pan or griddle on a MEDIUM LOW heat until hot (not smoking hot) (note 5). [Tip: Sprinkling a few drops of water onto the pan. If they sizzle away, the pan is hot]
- Pour a little oil onto some kitchen papers. Wipe pan to coat. Repeat this step from time to time.
- To make mini round shaped pancakes, hold the plastic bottle upright and squeeze the batter with gentle pressure. First, form an outer circle and then swirl the batter inward to fill up the gap. Watch the video HERE.
- Cook the pancake on one side until air bubbles form and the edges are dry. Loosen the pancake with a spatula or spoon and flip it over. Continue to cook the other side until lightly golden brown. DO NOT OVERCOOK. Once it’s done, remove from pan. Refrain from pressing the pancakes.
- Serve warm with fresh fruits and a drizzle of honey or maple syrup. It goes well with fruit sauce and yoghurt too. Spread some Nutella or fruit jam would also taste delicious.
- Eggs are easier to be separated when cold. But, leave to thaw until room temperature before using them.
- If you do get lumps in your batter at this stage, press it through a sieve using the back of a spoon.
- Salt helps to firm up the proteins (source: here). You can also beat the egg white until stiff peaks as mentioned in Jamie Oliver’s recipe. I had tried it out myself and it worked as well just that it’s slightly harder to incorporate into the batter.
- For this particular recipe, it is not necessary to rest the batter for 15 minutes. Use the batter as soon as possible before the air bubbles deflate.
- To make pancake with even colour, the distribution of heat must be consistently even.
- If you do not intend to make mini or different shapes of pancakes, scoop about 1 ladleful of batter onto the pan and cook.
- For the first batch, make one or two small pancakes to see the end result. Adjust your heat if necessary. You will get better results in your subsequent batches.
- You can keep your pancakes in air tight container and store in fridge for about 4-5 days. To reheat pancakes, preheat your oven/ toaster oven for 5 minutes. Then place your pancakes in the oven/ toaster oven for another 5 minutes (with heat off).