Thursday, August 5, 2010


Lately I have realised that I do not eat a very traditional breakfast. People I know eat cereal and bread. I am fortunate enough to have my grandparents living with me, so each morning my grandma makes rice for me. That's right, rice breakfast and dinner. But sometimes I get cravings for more western breakfasts. When I was younger I would occasionally surprise my parents by making breakfast for them. I would fry eggs and bacon, and make toast. While I love savoury breakfasts, it's always good to have a sugar hit first thing in the morning.

This recipe is from Taste, and is fairly basic recipe as far as pancakes go, though there is a recipe for 'Super Fluffy Pancakes' in one of my cookbooks I want to try. I was never really picky about my pancakes. To be honest, I only had pancakes made from those pancake-mixes which come in jugs. Come to think of it, it's he first time I've made pancakes from scratch.

I like my pancakes plain, but some adornments never hurt anybody.


Obtained here

Makes around 12

2 cups (300g) self-raising flour
1/2 cup (75g) plain flour
2 tbs caster sugar
2 1/3 cups (580ml) milk
80g butter, melted, cooled
1 egg, lightly whisked
Extra melted butter

1. Sift flour into a bowl. Add sugar and stir well. Add milk, butter and egg. Whisk until well combined.

2. Brush two small non-stick frying pans with a little of the extra melted butter. Heat over medium heat. Add 1/3 cup of mixture to each pan. Cook for 2 minutes, or until bubbles appear on the surface. Carefully turn over and cook fro 1 minute.

3. Transfer pancakes to a plate and wrap loosely in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.

4. Serve pancakes.


  1. HI DAIMING :D,lol
    from joyce

  2. Daiming, i've been hit in the face by a pancake and i can tell you they can hurt people.