This recipe makes about 7-8 pancakes of 18cm in diameter.
Ingredients:
1. 1 cup flour (125g) consisting of half wholewheat flour (65g) and half plain white flour (60g)
2. 3 dl (300 ml) low-fat fresh milk 0.1% fat
3. 3 eggs
4. 3 TBS honey/sugar (45g)
5. 1 tsp cooking oil (for frying)
Optional:
1. 1/2 tsp vanilla powder or 1 tsp cinnamon powder
2. 1 TBS brewer's yeast
3. 1 tiny pinch salt
4. 1 TBS olive oil in the dough (Can completely leave it out)
Directions:
1. Mix all the ingredients in a mixing bowl by hand or by blender/hand mixer.
2. Heat pan with cooking oil until hot (Its temperature is just right when a few drops of cold water dropped on the pan will jump and sizzle. If the pan is not sufficiently hot, the water will lie there and boil. If it is too hot, the water will evaporate instantly).
3. When the pan is hot, add some oil just enough to spread a thin layer on the pan by rubbing it with a piece of kitchen roll when making the first piece of pancake.
4. Turn to medium-low heat (no. 7 on my stove) and pour in a ladle of mixture just enough to spread it to cover the whole circumference of the pan.
5. Cook until the surface of the pancake is filled with bubbles and the underside has turned slightly brown (about 45 secs to 1 min). Raise the edge of the pancake with the wooden spatula to test if it is firm and brown.
6. Flip over and cook the other side for 30 secs more. DO NOT flip again or the pancake will be tough. (Although you may be tempted to do so, don’t use the spatula to press down the pancake or it will be heavy).
Storage:
Cool them completely before freezing. Freeze them in freezer bags between sheets of waxed paper for 3 months. To re-heat, place frozen pancakes single layer on a baking sheet in a 190°C oven for 7-10 mins. or microwave each pancake for 20 secs.
Additional Information:
I use two types of whole-wheat flour: half graham flour and half white whole-wheat flour. These pancakes contains loads from vitamins and fiber from the whole-wheat flour, calcium from the milk, protein and all the essential vitamin Bs from the eggs. You can sleep well at night without guilt of giving them to your kids 😊
I usually like to make a double portion. I sometimes add one teaspoon of brewer's yeast into the batter to increase the nutrition content. I sometimes substitute the sugar with 6 pitted dried dates.
References:
22 March 2021 (4Y10M6D)
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