I am constantly drooling over pancakes and waffle items in breakfast menus, plus shopping at the Sainsburys and Coles of the world kind of spoils you, as you get ready made pancake batter in easy to carry bottles. Instant pleasures – 2 minute pancakes – Pour and cook. Lazy is as lazy finds.
But being married makes you want to cook yumminess at home to show the husband that all that time googling food blogs is totally worth it. I wanted Sunday breakfast to be home-made pancakes yet also wanted minimal effort (input) and minimal mess (output). I kept reading up on tons of pancake recipes; banana and chocolate, mixed berry madness, cinnamon and oatmeal, cornflour pancakes. Hmmm. It’s a crazy world out there. So I thought let’s go back to the basics. Let’s get the basic pancake recipe right, and the rest can always follow through.
Rather than search for exotic recipes, I searched for the basics. And that’s when I found Michael Ruhlman’s website http://www.ruhlman.com and this amazing tip:
Cram this formula up. Learn it until you can repeat it as easily as taking your own name. Trust me, it really works. I had all of these ingredients plus the other essentials (honey, maple syrup and FRUITS). Yes, this was totally happening!
It just makes it all so simple. Once you understand the mathematics of it, then you can use your desired liquid (milk, buttermilk, yogurt) and adjust desired flour (1 part wholemeal to 1 part all purpose, or 1 part cornmeal to 1 part wholemeal). Add. Adjust. Cook. Let’s all say, THANK YOU Michael :)
Welcome to pancake perfection and exoticism in your very own kitchen!
So using this tip, I proceeded to conjure up some home-made pancakes to be served cafe style. Read on for the easiest pancake recipe EVER, with 5 ingredients and 3 basic steps, and trust me when I say, it works like a charm.
- All purpose flour (maida): 2
- Eggs: 1
- Milk: 2 cups
- Unsalted butter: 1/2 cup
- Powdered cinnamon: 1/2 tsp
For the batter,
- Mix the dry ingredients (flour, cinnamon) in a bowl and keep aside.
- In another bowl, mix your wet ingredients (egg, milk, butter).
- Now add the wet ingredients to the dry ingredients and voila, your pancake batter is ready, quick and easy. (Also, this batter can be stored in the fridge overnight, so you can actually make it a day in advance and quickly churn out pancakes in the morning)
For cooking the pancakes,
- Cover your serving plate with aluminium foil to store the pancakes in, in order to keep them warm while you make the entire batch.
- Take a non-stick pan, dab a kitchen towel in a bit of oil and wipe the pan’s surface with the same.
- Once the pan is nicely heated, take a ladle full of the batter, pour into pan, and using the base of the ladle spread out the batter to flatten it. If you want thicker pancakes (like I do), add on another ladle-full, and then spread out the mix in the pan. Otherwise for crispy, thin pancakes one ladle of batter should be enough.
- In about 2-3 minutes, the pancake should be ready to flip over to the other side. Cook both sides to your ideal consistency. If you like well cooked pancakes, keep on for 3-4 minutes each side, while browning both sides. If you don’t want browned pancakes, ensure you cook each side for less than 3 minutes.
Serve the pancakes laden with maple syrup and honey, and topped off with your favourite fruits. The possibilities are endless, think strawberries, blueberries, kiwis, bananas, passionfruit, caramelised apples….
I couldn’t make up my mind, so I had a bit of every thing. And some honey.
And if course, the pancake experience is never complete without the all important maple syrup. Oh, you beauty you!
Ruhlman’s tip totally changed my pancake-cooking mindset! Now am completely looking forward to experimenting with it and creating some more pancake-y memories at home.
Hope it helps you too :)