The other day I tried some thick, light and fluffy pancakes, which were delicious. These are said to be Japanese in origin, but an acquaintance of ours calls them “Scottish Griddle Cakes”. They are full of calories, but who is going to have them every day? They are a nice indulgence once every blue moon…
Thick Fluffy Pancakes
Ingredients
2 large eggs
200 mL full
cream milk
1 tsp vanilla
extract
220 g plain
flour
2 tsp baking
powder
30 g caster sugar
Method
Method
Place eggs, milk
and vanilla in a large bowl. Beat with a whisk until light and fluffy. Add in
remaining ingredients. Whisk until batter is smooth.
Let batter rest
for about 15 minutes, by which time it should have thickened considerably.
Preheat your pan (if electric, heat to 150˚C) – don’t overheat as the pancakes
will burn on the outside and not cook on the inside.
Use moulds 10 cm
diameter and 3 cm tall and grease them well with cooking oil spray. Lightly
grease the surface of your pan also. Place moulds onto pan.
Fill moulds
halfway with batter, as they will rise to twice as high when finished. Let
batter cook until bubbles form and break on the surface and the edges look
cooked. Slowly place a large spatula underneath the pancake, until all of the
pancake is on the spatula. Quickly flip the mould and pancake pushing the mould
back down on the pan. You want to prevent the uncooked batter from spilling
away from the mould.
Cook for a few
more minutes until pancake is done when the pancake should easily pop out of
the mould when you lift it.
Repeat with
remaining batter and serve pancakes with toppings of your choice.
This post is part of the Food Friday meme.
This post is part of the Food Friday meme.
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