Pancakes

Here I am, back to blogging after a break during which I went to Bali and Gili Travangan islands with my hubby. The island is a beautiful place with turquoise blue water, white sand beaches, great villa hotels and restaurants by the beach, breath taking views and amazing food right beside the sea. The place is a paradise for surfers, deep sea divers and sea food lovers. Although, I am none of these, I still enjoyed my time while walking in the ocean (yeah, literally) and feeding hundreds of fishes standing right beside them on the ocean bed, doing water sports, catching turtles and the list goes on and on leaving me with the great memories to cherish until I go there again.

One thing that caught my attention wherever I went for lunch or dinner, the island serves amazing pan cakes for dessert. The pan cakes were so delicious that I decided to try them as soon as I reach home after holidays. 

With this note, I am back to baking and keeping my promise of making pan cakes...

Here's what you gonna need for making Pan Cakes:

1 cup (130 gms) all purpose flour
1 ½ cup tsp baking powder
1¼ tsp salt
2 tbsp (28 gms) castor sugar
1 large egg (at room temperature)
1 cup (240 ml.) milk
2 tbsp (28 gms) unsalted butter (melted and cooled to room temperature)

Here's how you gonna make it

• In one bowl, mix all the dry ingredients i.e. all purpose flour, baking powder, sugar and salt and mix it together.
• In a separate bowl, whisk the egg lightly and mix milk and unsalted butter. Whisk it well.
• In case you are using salted butter which is mainly available in India, you can leave the salt as the butter already contains it.
• Make a well in the center of the bowl containing the dry ingredients and pour the entire egg mixture and fold it lightly till it combines. Do not over mix the batter as it will harden the pan cakes.
• Do not worry if the batter has some lumps, it will go away when you cook the pan cakes.
• Heat a saucepan and grease the surface lightly with butter.
• Once the pan is well heated, pour some batter on the pan with the help of a ladel. The pan cake size can vary as per your wish. Mine were about 4 inch wide. Remember to keep a gap of an inch atleast between two pan cakes.
• The time to turn the pan cake will be when the top of the pan cakes starts to get bubbles (may be 2-3 minutes), turn it over and cook until it turns slightly brown (another 1-2 minutes).
• Repeat the process with the remaining batter, greasing the pan with butter between each batch.
• Do not stack the pan cakes before you serve, else the bottom ones will get soggy if kept stacked for too long time while they are hot.
• Serve with butter and maple syrup.

Variations

• You can add some frozen blueberries on the top surface before turning the pan cake over to get blueberry pancakes.

See you soon with some more Delights.

Cheers.