Whole of last week at work had been hectic and even though I thought I would be able to take it easy on friday, I was loaded with emails from our client about some production issue that they were facing and wanted a solution or at least an analysis of it.
So there I was, sitting at my seat the entire day with not even a decent lunch break, typing SQL queries. A breakthrough post lunch and the issue was resolved, tested and delivered by 5:30 pm. Phew.. just in time for me to enjoy the weekend to the fullest.
After waking up today and finishing my routine chores, I quickly googled to get details for making a pancake and found an array of recipes at my disposal. The crucial part of my assignment had started.. read the recipes and understand if they are good enough to be tried out.
Of all the pancakes I have eaten, many were a disappointment as they were either too flat or too eggy or made from a mix so everything tasted bad!! In my quest to eat that perfect bite comprising of a soft fluffy pancake embodying a piece of banana, ladled with luscious honey, I kept reading through the recipes one after the other and with a little alterations I had my perfect bite today!!
Ingredients: makes 5 pancakes
- 175 ml ButterMilk
- 25 g Butter, unsalted
- 2 tsp Vanilla essence
- 1 Egg – egg yolk and egg white seperated
- 70 g All purpose flour
- 1.5 tbsp Sugar
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
Mix the flour, sugar, baking soda, baking powder and salt together and keep it aside.
One trick I always follow with eggs to make food light is that I whisk the egg yolk and butter together till they become light and creamy and separately whisk egg whites till they form hard peaks. After that its mixing the ingredients with the creamy egg yolk mixture and finally folding in the egg white. The batter is always light and airy and as a result the end product always a hit 🙂
Separate the egg yolk and white in two containers. Add the vanilla essence and butter to the egg yolk and whisk till light and creamy. Slowly add the butter milk and mix well till integrated fully. Start adding the dry ingredients a few teaspoons at a time and with a whisk mix the batter well so that no lumps are left behind. You do not want to over mix the batter at this time as the butter and flour will make the it thicker, resulting in flat and chewy pancakes. Mixing with a simple whisk does the work without you feeling the pain in your arms.
Beat the egg white till it forms hard peaks and fold it into the batter. Let the batter rest for a few minutes so that the acid in the buttermilk and the baking soda work their magic to make the batter even more airier.
The second trick to making pancakes is ensure you cook them well! You do not want an over cooked outside and a gooey inside. Heat up your non stick pan and coat the pan wit a little oil by using a paper napkin. put a drop of the batter on the pan to check if it has reached the right temperature. If the bater sizzles a litle, you can pure in the mixture. If it sizzles too much, reduce the heat.
Pour 1/5 of the mixture onto the pan and let it spread out. Lower the temperature a little so that it does not cook to fast. When you see bubbles forming on the sides, the pancake is ready to be flipped. Cook the other side and serve warm with bananas, berries and loads of honey.
A perfect way to start your day with a healthy and scrumptious doze of pan cakes.