- 1 cup (125 g) flour
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon (1 g) baking soda
- a pinch of salt
- 2 tablespoons (40 g) caster or brown sugar
- 1 egg
- 5 tablespoons (35 ml) vegetable oil or melted butter + extra for greasing
- 1 teaspoon (4 ml) apple vinegar
- 100 ml milk
Mix flour, baking powder, baking soda, sugar and salt in a bowl.
Add vinegar, which, in contact with baking soda, will create some bubbly foam. This helps the pancakes to raise and become especially fluffy.
- Whisk egg, milk and oil in a bowl. Mix with dry ingredients and beat until combined.
- Grease a non-stick pan with a tablespoon of oil or melted butter. It only needs to lightly coat the surface, so absorb the excess oil with a piece of folded paper towel. Don’t discard, as you’ll need it later.
- Heat the pan over a medium-low flame. Pour 2 tablespoons of the batter onto the hot pan to make one pancake.
- You should be able to fit 2 to 3 pancakes in a large pan.
- Cook until bubbles appear on the surface, or for around 2 minutes. Flip the pancakes and cook for another minute until golden.
- Keep the cooked pancakes in a warm place while you continue to cook the rest. Grease the pan with the oily paper towel between each batch.
- Serve warm with whatever topping you fancy.
Although the classic accompaniment of pancakes is a drizzle of maple syrup, caramelized seasonal fruits like bananas are yum.
- 3 bananas; Ambon, Raja or Cavendish
- 100 ml maple syrup or honey
- A knob of butter
- A pinch of salt
- Heat a shallow pan over a medium flame and pour in maple syrup or honey. Cook for 2 minutes until it starts to bubble.
- Peel and slice the bananas into 1-cm thick rounds. Slide them gently into the bubbling caramel. Be careful not to burn yourself, it’s really hot.
- Add butter and salt, and swirl the pan gently to move the bananas around so they’re evenly coated by the caramel.
- Cook for about 3 minutes until they’re tender but not mushy. Serve over the pancakes.