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Fluffy American Pancakes

As big as I am on making breakfasts, i have never (gasp!) made pancakes before.

Something about the controlling of a fire on a stove with the simultaneous flippping of runny batter distress me.

But let’s not under estimate the power of lust. I was lusting after a stack of warm pancakes with a pat of butter and a drizzle of caramel, and perhaps some caramelized apples.

And against general belief, lust can be a good thing. Because lust brought out courage. I confronted my fears and conquered.

And as of today, I am a damsel freed of pancake making distress.

And i didn’t need a man to rescue me from it!

Ps: I have been trying my hands at some DIY postcards and came out with this recipe card. It’s my first attempt, and i have come to realize that there are so many wonderful features and “magic tricks” in photoshop that i feel ashamed for under-using them the programme after all these years. I look forward to exploring more with it!

FLUFFY AMERICAN PANCAKES (Taken from junglefrog-cooking and BBC Good Food website)

Ingredients

135 gr plain flour

1 tsp baking powder

1/4 tsp salt

2 tbsp caster sugar

130ml milk

1 large egg, lightly beaten

2 tbsp of melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if you frying pan is big enough to cook two pancakes at the same time) It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm thick.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out of the pan.

Serve with lashings of maple syrup and extra butter if you like. *

* I served mine with homemade caramel sauce and caramelized apples.

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  1. March 12, 2012 at 3:54 pm

    beautiful pancakes and having your caramelised apples to with that, it looks really appealing! i never knew about those programmes too, that’s a very lovely recipe card that you made!

  2. March 12, 2012 at 6:26 pm

    Yay for conquering your own fear! They turned out gorgeous. And I love your recipe postcard – so adorable.

  3. March 12, 2012 at 10:38 pm

    This is so foreign to me. Not the pancakes, the idea of never having made them. These look great and I bet you’re addicted now.

  4. March 15, 2012 at 8:07 am

    ooh lala!!! They are so fluffy and delicious! haha.. honestly, I’ve never actually made them from scratch before too! My pancakes are often made with pancake mixes. Lovely job on your DIY recipe card! I like I like!! :) Now you can try making WAFFLES!!!

  5. March 18, 2012 at 12:09 am

    These look great and so perfectly round! Mine always turn out to be weird shapes.

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