We all know and love a deliciously warm, sweet and spicy pancake. But how do you make the perfect pancake? You know, just like those ones that you can smell as you enter any food market or bazaar. Well, here is the recipe you have been looking for!
Tips for Extra Yumminess
The first thing you might not be used to is adding a hint of vinegar into your pancake batter. It’s only 25ml, so it won’t make your pancake suddenly taste acidic, but that extra little ingredient does wonders to enhance the texture and flavour of your final product. And to make it extra delicious and nutritious you can use apple cider vinegar instead of normal white vinegar.
The other little trick is to make your batter in advance. I know this is difficult, as I myself am one for jumping up to satisfy a sudden pancake craving. But maybe when you do this, make extra and then leave some batter to be stored overnight in the fridge. Once you compare tomorrow morning’s perfect pancakes to the ones that were fried as soon as the batter was ready, you may feel a bit more inclined to wait that extra little bit next time. A batter like this can last a few days in the fridge, so you don’t need to worry about it going sour too soon.
Simple and Quick Pancakes
Even though this recipe will produce the most divine and perfectly fluffy pancakes, they are still relatively effortless to make. You just need to beat your eggs until light and fluffy, then mix in your oil, vinegar and salt. Before whisking in your flour and baking powder. The final step is simply adding enough water to get the desired consistency. From here, it is up to each individual just how long they are willing to wait before frying. And just how much of the sugar cinammon mix is the perfect quantity.
If you tried these and are now in the mood for something a little heavier, our Soft and Fluffy Flapjacks recipe should hit the spot!
The Perfect Pancake
Ingredients
- 750 ml Ckae flour
- 3 Eggs
- 175 ml Oil
- 25 ml Vinegar
- 3 ml Salt
- 15 ml Baking powder
- 1 litre Water
- Cinnamon Sugar To taste
Instructions
- Beat the eggs until light and fluffy.
- Pour in cooking oil, vinegar and salt and beat well again.
- Add flour and whisk.
- Put the baking powder in last and beat for another 1 minute.
- Add the water after whisking the batter until it has the right consistency.
- Ensure your frying pan is clean by rubbing well with salt to clean the surface. Then heat the pan over moderate heat and wipe it with a oiled kitchen towel.
- Add some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Add cinnamon and sugar or any filling you prefer.
