Sunday, November 9, 2014

Soft and Fluffy Pancake Recipe

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Previously, I made some fresh batch of chocolate syrup that is thick in consistency as if of that of a ganache.  This afternoon, I decided to pair my Homemade Chocolate Syrup with a fluffy pancake.  A nice chocolate syrup plus a nice fluffy pancake, well, what can you ask for for this afternoon?

This recipe makes a really soft and fluffy pancakes.  It is soft and yet you could feel its body, its as if you are touching a thin sponge.  It does not have the floury taste most homemade pancakes are suffering from.

Most recipes for fluffy pancakes call for buttermilk but I don't have one so I made my own buttermilk.  I also separate the egg yolk from the egg white.  I beat the egg white until foamy and added my milk mixture.  I beat the egg yolk until light yellow in color and then added some melted butter.  I combine the two liquid and give it a quick mix.  The secret in making a fluffy pancake is not over mixing the batter.  When you add the dry ingredients into the liquid ingredients, simply fold in the dry ingredients.  Then I rest the batter into the fridge for 20 minutes before cooking.

Another tip to create that nice golden brown top portion of the pancake is to apply and thin layer of oil to your non-stick pan.  You can simply add 1/4 teaspoon of oil onto your pan and brush it with a pastry brush or wipe it with a table napkin.  A tablespoon of cooking oil will go a long way.  For a tastier pancake, you can use butter to brush your skillet instead of cooking oil.

To make the pancake extra special, add a generous amount of the Homemade Chocolate Syrup.  A three layer pancake plus a nice cup of coffee will surely fill your hungry stomach in a lazy Sunday afternoon.


1 cup                            Evaporated Milk
1 Tablespoon                White Vinegar
1 cup                            Flour
1 1/2 teaspoon               Baking Powder
1/2 teaspoon                  Baking Soda
1/4 cup                         Sugar
1/2 teaspoon                  Salt
2 pieces                         Eggs, separate the yolk from the white
1 Tablespoon                 Sugar
2 Tablespoons                Melted Butter cooled to room temperature
oil for brushing


Combine milk and vinegar.  Set aside for 5 minutes.

Sift together flour, baking powder, baking soda, sugar and salt.  Give it a quick whisk.

Whisk the egg white until foamy, about three minutes.  Add sugar and whisk again for another 3 minutes.  Add the milk mixture.

Beat the egg yolk for three minutes and slowly add butter.  Add this to the egg white mixture.

Slowly fold in the dry ingredients into the liquid ingredients.  Mix just until everything is combined.  Rest in the fridge for 20 minutes.

Heat skillet.  Brush some oil.  Pour 1/4 cup of the batter.  Flip the pancakes the top starts to bubble.  Just flip it and I know it is so tempting to press it but DON'T.  Cook the other side for another one minute.

served with generous amount of Homemade Chocolate Syrup.

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  1. This is something to try. I mean making pancakes from scratch. I'm used to the ready-to-mix Bisquick mix here in the U.S. It's kid approved though, but I think doing this from scratch will make it more interesting. Thanks for the share.

    1. Hi Mia! I hope you can give a quick comment on cooking this recipe. It's actually more kid approved if you make your dish from scratch and you can prepare this with the help of your kids.


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