Until recently, I thought there are only 2 types of pancakes, the American ones, fluffy, thick, stackable, not sweet so you eat it with maple syrup or honey. The other one is what I got used to back home, comes in a box, a bit too sweet, you don't need syrup to go with it at all!
Then, I was watching Masterchef Australia Season 2 when one of the challenge is making proper English Pancakes and how different it was from the American ones. I felt intrigued but still don't know how it can be any different.
Then I thought, why the heck not? I'm pretty sure the four of us can finish a whole batch, regardless of how it taste. It's pancake! How can anyone go wrong with it?
I am forever converted. I consider English pancakes as the adult version of the usual pancakes I know of. It is a cross between French crepe and American pancake. Ingredients similar to Americans but the texture is closer to French's. It's like crepe but a teeny wee bit thicker.
I know I'm probably being melodramatic but English pancake seem to taste healthier.
My kids still like their fluffy versions. They said they don't like my new version much but they don't mind eating it (same goes to any food I serve them).
Tip 1: If you want your pancake less sweet, then just use 1 1/2 tablespoons sugar
Tip 2: Use an ice-cream scooper, regular size starts from 2 tbsps for a more even size and thickness
Tip 3: Spread your batter on the pan as thin as you want them.
Ingredients:
2 cups all-purpose flour
3 tablespoons extra-fine granulated sugar
pinch of salt
1 whole egg
2 egg yolks
2 1/2 cups milk
2 tablespoons vegetable oil, divided
60 grams unsalted butter
Choice of garnish, chocolate syrup or chips, icing sugar, lemons, oranges, strawberry, whip cream, roasted almond slivers, you name it. Whichever you want as toppings.
Makes 20 English pancakes
Procedures:
Whisk together, flour, sugar, salt, egg and egg yolks, milk and 1 tablespoon vegetable oil. Whisk until the mixture is lump-free.
Melt butter in a small saucepan until it is golden brown. Whisk it into the pancake mix.
Leave the batter to rest for about 15 minutes.
Heat a non-stick frying pan until hot, add the 1 tablespoon, tilting to grease the whole pan. Pour the excess oil into a small bowl for later use.
Pour 2-3 tablespoons of batter into the pan. When the underside is golden brown, flip it using a spatula. Few seconds and you can turn the pancake on a plate.
Repeat until there's no more batter. When you notice the pan getting dry, use the reserved oil to re-grease the pan by just a drop and spread around using the back of the spatula.
When finished, serve the pancakes straightaway with icing sugar sprinkled over it, and other garnishes you feel like having with your healthy English Pancake.
Be warned... 3 thin English pancakes is filling... don't be fooled by it's size!
Then, I was watching Masterchef Australia Season 2 when one of the challenge is making proper English Pancakes and how different it was from the American ones. I felt intrigued but still don't know how it can be any different.
Then I thought, why the heck not? I'm pretty sure the four of us can finish a whole batch, regardless of how it taste. It's pancake! How can anyone go wrong with it?
I am forever converted. I consider English pancakes as the adult version of the usual pancakes I know of. It is a cross between French crepe and American pancake. Ingredients similar to Americans but the texture is closer to French's. It's like crepe but a teeny wee bit thicker.
I know I'm probably being melodramatic but English pancake seem to taste healthier.
My kids still like their fluffy versions. They said they don't like my new version much but they don't mind eating it (same goes to any food I serve them).
Tip 1: If you want your pancake less sweet, then just use 1 1/2 tablespoons sugar
Tip 2: Use an ice-cream scooper, regular size starts from 2 tbsps for a more even size and thickness
Tip 3: Spread your batter on the pan as thin as you want them.
Ingredients:
2 cups all-purpose flour
3 tablespoons extra-fine granulated sugar
pinch of salt
1 whole egg
2 egg yolks
2 1/2 cups milk
2 tablespoons vegetable oil, divided
60 grams unsalted butter
Choice of garnish, chocolate syrup or chips, icing sugar, lemons, oranges, strawberry, whip cream, roasted almond slivers, you name it. Whichever you want as toppings.
Makes 20 English pancakes
Procedures:
Whisk together, flour, sugar, salt, egg and egg yolks, milk and 1 tablespoon vegetable oil. Whisk until the mixture is lump-free.
Melt butter in a small saucepan until it is golden brown. Whisk it into the pancake mix.
Leave the batter to rest for about 15 minutes.
Heat a non-stick frying pan until hot, add the 1 tablespoon, tilting to grease the whole pan. Pour the excess oil into a small bowl for later use.
Pour 2-3 tablespoons of batter into the pan. When the underside is golden brown, flip it using a spatula. Few seconds and you can turn the pancake on a plate.
Repeat until there's no more batter. When you notice the pan getting dry, use the reserved oil to re-grease the pan by just a drop and spread around using the back of the spatula.
When finished, serve the pancakes straightaway with icing sugar sprinkled over it, and other garnishes you feel like having with your healthy English Pancake.
Be warned... 3 thin English pancakes is filling... don't be fooled by it's size!
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