Yogurt Pancakes

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It is very very coincidentally, Pancake Day! Which happens the day before Lent starts because it’s full of fat which is traditionally forbidden during Lent. Whoa. That’s cool.

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This is probably my fourth pancake recipe on the blog but probably the easiest and most full-proof one out of all. The best part of this recipe is that it can be done in 30 minutes because it requires no whipping of egg whites separately. I was super tempted to whisk the egg whites separately but I decided to trust that the yogurt would do its job. And sure it did, the yogurt made the pancakes fluffy and tender.

This recipe is going to be part of my breakfast-in-bed series that I’m currently working on for The Auricle, a med school yearly publication so do keep a look out for that :>

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Ingredients
makes 15 pancakes
1 1/2 cup self raising flour
3/4 tsp baking soda
3 tbsp sugar
3/4 cup milk
3/4 cup yogurt
2 large eggs

Directions
1. Sift flour and soda into bowl.
2. Add in sugar. Make a well in the centre.
3. Whisk milk and yogurt until smooth.
4. Whisk in eggs and butter until mixture is foamy.
5. Pour mixture into well and fold.
6. Let the batter rest for 10 minutes before frying the pancakes.

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Fluffy Pancakes (2)

Pancakes

I got this recipe from the guys at Morino Lodge who so kindly wrote it down for me after we raved about how wonderful their pancakes were for breakfast. I’ll blog about Morino Lodge in my upcoming post on Central Japan, you have to stay with those guys when you’re in Hakuba. They are the best!

Anyway, these pancakes are fluffy, tasty and everything you want in that perfect pancake you dream about. You can whisk it up in just 15 minutes, let it rest for another 30 minutes and there, you have breakfast ready 🙂

Ingredients
1 cup of self raising flour
1/2 tsp baking soda
2 tbsp sugar
1 cup of milk
1 large egg
1 tbsp melted butter

Directions
1. Sift dry ingredients into a bowl, make a well in the centre.
2. Whisk milk and eggs together until foamy.
3. Pour into well and fold.
4. Add melted butter and fold.
5. Let the batter rest for 30 minutes before frying the pancakes.

Blueberry Yogurt Multigrain Pancakes

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Whenever NTUC has discounts on blueberries, my mother would spam buy, hence it is no wonder that I had 8 boxes of blueberries sitting in my fridge last night. Since today’s a lazy Saturday (considering that CNY is coming and not considering that my exams are 2 weeks away), it calls for brunch 🙂 And brunch means pancakes, scrambled eggs, sausages and salad!!

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I’ve tried tons of pancake recipes and I think I’m going to settle on this one because it’s healthy, the ingredients are always in my pantry and I get thick, fluffy pancakes! Even though there’s wholemeal flour in the pancake, it still tasted amazing and as fluffy and normal as any other pancake made entirely from all-purpose flour. My mom was surprised when I told her that there was wholemeal flour in there. And of course, she instantly liked the pancakes a bit more because wholemeal flour = healthy (my mom’s a health freak btw). I used my own home-made yogurt for the pancakes (the recipe is here) but it’s the same as using store-bought ones. Though if you are using greek yogurt, add 2 tablespoons of milk to thin it.

If you find making pancakes a daunting and tiring task (especially since frying them is a pain), fret not because I have compiled a list of tips for you! 🙂

#1 Always separate your egg whites from your egg yolks
Whisk your egg whites with sugar to stiff peaks and add it in only at the last step so that you will have fluffy pancakes!

#2 Do not oil/ butter your frying pan
I tried buttering my pan before and I ended up with a burnt pancake which made me curse and swear hahaha. Nothing beats the feeling of flipping the pancake and seeing that it is of a nice even brown colour. So that means no oil or butter on your pan if you want your pancake to brown evenly!

#3 Place the blueberries/ other fruits only after you place the batter on the pan
This makes sure that you don’t have blueberries running all over the pan and burnt blueberries.

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#4 Only flip the pancake when bubbles start appearing on the surface

Flipping it before the bubbles appear would result in pale, dense, undercooked pancakes; basically adjectives you don’t want to associate your pancake with. After bubbles start appearing, peek underneath to check if your pancake has browned. If it has, FLIP IT!!!

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#5 Perfect pancakes belong to Mcdonalds
I have given up on attempting to make perfectly round pancakes. Just dump the batter on the pan, let it spread out to assume whatever shape it wants, flip it over, let the batter spread out a bit more and not freak out, and eat the pancake.

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Makes 12 to 14 4-inch pancakes

Ingredients
2 large eggs, separated
1 cup plain, full-fat yogurt
3 tbsp salted butter, melted
1/2 tsp lemon zest
62g wholemeal flour
100g all-purpose flour
2 tbsp sugar
1 tbsp + 1 tsp baking powder
1 cup blueberries, rinsed and dried

Directions
1. Whisk egg yolks and yogurt together.
2. Whisk in melted butter and lemon zest.
3. In a separated bowl, mix the wholemeal flour, all-purpose flour and baking powder.
4. Mix the dry ingredients into the wet ingredients. Do not overmix! It is alright if there are lumps, you should get a thick batter.
5. Whisk the egg whites with sugar until stiff peaks.
6. Fold in the eggs whites into the batter.
7. Heat the pan and fry! Flip the pancakes when bubbles start appearing on the surface.
8. You can keep the pancakes warm in a preheated oven of 100 degrees Celsius.

Fluffy Pancakes

Pancakes

The search for a recipe for fluffy soft pancakes is over!!! After trying many different pancake recipes, including one from Nigella Lawson, and failing, I was convinced that I could not make pancakes. Until I found this. I am more than pleased with this recipe I found on La Fuji Mama because they have reached the standard of Mcdonalds’ hotcakes. The bar which I have set myself because I love Mcdonalds’ hotcakes even though the batter is probably chemical laden.

Pancakes

The best part is that this recipe does not need any butter (except the butter on top). Talk about healthy. The ingredients are also found in my pantry which makes these pancakes easy to whip up at the last minute for breakfast or brunch. The catch though is that you have to let the batter rest for at least an hour for the gluten to relax so that you don’t end up with chewy pancakes!

A tip to getting perfectly browned pancakes is not to grease your griddle. Also, never turn your pancake twice. Only turn the pancake when bubbles appear on the surface, approx. after 1 minute. Most importantly, ensure that your pan is not too hot because no one wants a burnt uncooked pancake.

So here’s the idiot proof recipe for soft, fluffy pancakes. There’s no way you can go wrong with this!!!

Even the duck loves it

Ingredients
200 ml milk
2 large eggs
1 tsp vanilla essence
200g plain flour
40g sugar
8g baking powder

Directions
1. Whisk milk, eggs and vanilla essence with an electric beater for 3 minutes, until foamy.
2. Mix flour, baking powder and sugar together.
3. Fold dry ingredients into wet ingredients. Do not over mix. It is okay to have lumps.
4. Let the batter rest for at least an hour in the fridge.
5. Heat pan.
6. Ladle batter onto the pan according to how big you want your pancake to be.
7. Flip when bubbles appear on surface of pancake.
8. Stack pancakes up after frying to keep them warm.