I really like to commend these pancakes because they were made by my lovely daughter for our afternoon tea the other day. I had no idea of where she found this recipe. Before she headed into our kitchen, I suggested that she could use cake flour instead of plain flour as it would make a big difference in producing softer and smoother pancakes. And she did take my advice. (Hehe…. )The pancakes that she made tasted delicious and looked perfect.
Despite of enjoying the pancakes, the very best part that I enjoyed was being served by my daughter. What a precious experience that I’d treasure in my heart! I believe she would cook better than me some day.
- 2 cups cake flour
- 3 tsp baking powder
- 2 tsp caster sugar
- 1 1/2 cups milk
- 2 eggs, lightly whisk
- 60 gm butter, melted
- In a bowl, combine sifted flour, baking powder and sugar.
- In another bowl, add milk and melted butter into whisked eggs. Stir well and pour into the flour mixture. Let sit for 10 minutes.
- Heat a non-stick frying pan over low heat. Add or spray a little bit of oil on frying pan. Pour 1/4 cup of pancake mixture into frying pan. Gently spread out with the back of a spoon evenly to a round shape. Cook pancakes in batches, each for 2 minutes or until bubbles appear on surface. Turn over and cook the other side until cooked through. Serve with maple syrup, or with strawberry, banana and any fruit you like.