It’s a Sunday today and I woke up slightly earlier than usual working days. How ironic is that? LOL! However, I worked on my computer until 8:30AM before I started preparing the ingredients for a pancake recipe.
I had been wanting to make the Banana Chocolate Chip Pancakes with the recipe I found online but the bananas turned bad before I could use them. Without any banana in hand, I made so with a simple pancake recipe and omitted the bananas.
Pancakes (adapted from Crazy for Crust)
he recipe which I found was originally made for Banana Chocolate Chip Pancakes but I made it into a regular one as I don’t have any banana in hand and the chocolate I had in the fridge had expired.
My parents ain’t a huge fan of chocolate chips as they find them too sweet for their liking whenever I incorporated chocolate chips in my bakes. Without further ado, let me show you how I made the pancakes in the picture above with some modifications of my own.
- 1 1/2 cups all-purpose flour
- 2 tbsp packed brown sugar *2 tbsp sweet condensed milk*
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon *two small dashes*
- 1 cup milk
- 1 egg
- 2 tbsp vegetable oil *sunflower oil*
- 1/2 tsp vanilla extract
- In a clean mixing bowl, combine dry ingredients – all-purpose flour, baking powder, salt and cinnamon. Give them a thorough mixing. Sift the flour mixture and set aside.
- In another clean mixing bowl, combine wet ingredients – milk, egg, sweet condensed milk, vegetable oil and vanilla extract. Mix well.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Stir until well combined.
- Heat a non-stick frying pan over low flame. Pour 1/4 cup of the batter and cook for about two to three minutes, or until bubbles formed on the surface of the batter. Flip over and cook until both sides are evenly browned.
- Remove from frying pan and serve with your preferred toppings.
This recipe was able to yield about 8 medium sized pancakes. 7 of them browned nicely but one of them was burnt. I remembered having read from some blog recipes that the pancakes burnt faster with melted butter but slower with vegetable oil.
I, on the other hand preferred to cook these pancakes completely oil free. Without melted butter nor vegetable, I managed to achieve the evenly browned pancakes.
When it comes to toppings, the choices are never ending. My first choice was the coconut yogurt which I previously bought but the texture was rather off so I threw the whole thing away. I ended up topping my pancakes with crunchy peanut butter!