This buttery pancake recipe makes light and fluffy pancakes. I prefer my pancakes to be light and fluffy so I really love this recipe. To give the pancakes a lighter and fluffier texture, the key point is to use pastry flour instead of all-purpose flour.
Old fashioned pancakes
• 250 cc pastry flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon soft brown sugar
• A pinch of salt
• 200cc milk
• 1 whole egg
• 2 tablespoons butter, melted
• Extra butter
• Maple syrup, whipped cream, or anything else you like on your pancake!
1. Combine dry ingredients, flour, baking powder, baking soda, sugar and salt in a bowl and mix well with a whisk.
3. Add the egg and the milk mixture into the powder mixture and add the melted butter. Whisk lightly. Make sure not to mix too much, because it will make a tough batter.
4. In a heated pan, add butter for cooking the pancakes. Using a ladle, pour a serving of the pancake mix into the buttered pan. Keep the heat low to medium heat.
5. When bubbles appear on the surface, flip over the pancake.
6. Cook for additional 1 to 2 minutes and serve.
*You could keep the pancakes in the oven at around 180°F to keep them warm while the rest are cooking. Don’t leave them in the oven for too long or they will dry up!
★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!