Everyday Pancakes

As someone who loves cooking, being quarantined at home isn't so much of a punishment as it is a time to try all the recipes I've been hoarding. I've been rediscovering ingredients from the back of my pantry, and putting my creativity to the test on how I can best use these ingredients. (Any ideas for stale nori sheets?)

Anyway, during my childhood, my mum used to make these wonderful pancakes. They were out of a box mix (though the brand has been discontinued if I'm not wrong). Simple enough, right? Wrong. I could never get the batter to the right consistency. Pancake batter is ridiculously easy to over-mix. And over-mixed pancake batter gives you gummy, chewy pancakes with those tunnel-like holes reminiscent of over-mixed cake. I've had my fair share of over-mixed cakes and pancakes, and let me tell you. It ain't pretty. Apparently this is caused by too much gluten-formation in the batter. The point is, pancakes aren't as easy to perfect as many people think they are. But, I think I've developed a recipe that is basically perfect, and today I'll share them with you.

These pancakes aren't big, American diner style pancakes (Chef John from Food Wishes has a great recipe). They are fluffy, sweet but not too sweet, and with extra flavour from buttermilk. If I had to say so myself, I'd say they even taste a little similar to IHOP pancakes. IHOP is a must-visit for my family every time we go to the US, but the portions there are ridiculous. My pancakes are usually about 4-5 inches in diameter, or Asian-sized as I like to call it.

Ingredient substitutions:

• Flour: same as always, swap 1:1 for other flour alternatives.

• Sugar: use any type of solid sugar you like. These pancakes aren't exactly dessert pancakes so you can reduce the amount of sugar if you'd like but the pancakes will (obviously) not be as sweet.

• Buttermilk: not to be substituted with regular dairy or non-dairy milk. Flavour will be totally different and more lacking. I would recommend either doing a 1/2 cup yogurt + 1/2 cup milk substitution (can be non-dairy), or 1/2 cup sour cream + 1/2 cup milk.

• Egg: I have only ever tried using a flax egg in place of eggs for these pancakes. Substitute one flax egg (1 tbsp flaxseed meal/linseed + 3 tbsp water, let stand for 15-20 minutes to thicken) for one egg. You should be able to swap 1 egg for 1 mashed banana, although there will be a distinct banana taste.

• Butter: substitute for any other kind of fat. Vegetable oil, coconut oil etc will all work.

These pancakes are infinitely adaptable. Savoury or sweet recipes will all work.

Top tip:

Freeze leftover pancakes, and heat them up by popping them in the toaster.

For add-ins like chocolate chips or blueberries, mix them in first with the dry ingredients.

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Everyday Pancakes Recipe

Serving size: about 10-12 medium-small pancakes, depending on size

Ingredients

1 cup flour

1.5 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup buttermilk, room temperature

1 large egg

15g unsalted butter, melted and at room temperature

Instructions

1. In a large mixing bowl, sift together dry ingredients: flour, sugar, baking soda, baking powder and salt.

2. Make a well in the dry ingredients, and add in your wet ingredients: buttermilk, egg, melted butter.

3. Using a whisk, mix batter until just combined. There will be lumps, and it's okay if you still see some traces of flour. Do not over-mix.

4. Set batter aside. Heat a lightly oiled frying pan over low heat.

5. Using a ladle, pour batter into the pan. When you start to see bubbles at the corners popping, flip the pancake over and cook for another minute or until both sides are golden. I like to press them down with my cooking spatula just to make sure the centers get cooked too. (Note: the first pancake will always be the lightest in colour. It is also good practice to oil the pan again every 2-3 pancakes to prevent sticking.)

6. Serve fresh with fruit and maple syrup.

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So here's my favourite pancake recipe. I hope it will be yours too.