There is nothing better than having hot and fluffy pancakes with your Sunday brunch bacon and eggs, at least that’s what I believe. That being said, I’ve never tried making pancakes myself. It was always a treat we had when we went out for lazy Sunday brunch at The Flying Pan.
[Side: Now who in Hong Kong hasn’t been to the Flying Pan? If you haven’t, give this all-day-breakfast joint located in Wanchai and Soho a try.]
I decided to give a go at pancakes, and after some googling I decided to test out Nigella Lawson’s pancake recipe. I think the easiest recipes are the ones that I would most likely screw up, so I had a great fear that I would fall flat with my first pancake attempt. To my surprise, these pancakes turned out fluffy and moist. I got the thumbs up from the hubby, and asked if I could try chocolate chip pancakes next time.
Nigella Lawson’s Pancakes
Serves 4
1½ cups all-purpose flour
1 tbsp baking powder
2 tsp granulated sugar*
pinch of salt
2 large eggs (beaten)
2 tbsp butter (melted and cooled)
1¼ cups milk
butter for pan or griddle
fresh berries, maple syrup, jam or your preference of toppings
Preheat the oven to 200C. Prepare a baking tray with a baking sheet.
Mix the dry ingredients together (flour, baking powder, sugar and salt). Then make a well in the center and add the eggs, butter and milk and mix by hand.
Heat a griddle or a large flat pan on medium heat. Add add some of the butter into the pan.
Using a ladle, spoon some of the pancake mixture into the pan. When the pancakes start to bubble, you can flip them (about 1 minute). You can choose to make the pancakes as big or small as you prefer. As pancakes are done, you can transfer them onto the baking tray and into the oven to keep them warm as you continue on with the rest of the pancakes.
You can serve the pancakes with your favorite toppings. I prefer maple syrup and berries.
*I added 1 tsp more sugar to the batter compared to Nigella’s recipe
Salt & Chili 