myFresha-licious: My Classic Pancake

My Classic Pancake

my classic pancake

I made some pancakes 2 Saturdays ago, finally after more than 4 years, I’m working with flours again J  I’d been making recipes from scratch for pancakes and waffles back in the Philippines 4-5 years ago.  I’d been trying to come up with a pancake that is creamy, not so sweet, light and puffy, not greasy but stays moist even left for a day.  Of course, my task was very taxing specially that I’m just using ingredients available for home-baking unless I’d be using gums and other hydrocolloid food ingredients being used by R&Ds of, like say, Puratos 🙂

Nevertheless, I came out with 1 or 2 good recipes for pancakes and waffles, using food ingredients (from Puratos,  bakels, and Kraft :D) the thing is, I left my black book back home (in the Philippines) and I’m not sure where I can find it 🙁

By the way, talking about food ingredients, when it comes to baking powders, I prefer using Kraft’s calumet double acting baking powder and I can’t seem to find that brand here inSingapore.  Anyone who knows where to find one? The quality of the baking powder I used in this recipe is not good.  I used Bake king brand and it says it’s a double acting baking powder but I have to put more in order for the pancake to rise.  Putting too much baking powder will leave a bitter taste on the batter.

Anyways, Airene & Marco’s kids love my pancake and they’ve been asking me to cook some more.  My husband also likes it but preferred it to be sweeter.  Next time, I’ll just bake him a cake instead of making pancake so he could have a sweeter cake 🙂

Served with butter and honey instead of maple syrup, makes this pancake even more tasty 🙂


All purpose flour – 200 g.

Baking Powder  (Bake king) – 15 g.

** White Sugar – 10 g. to 30 g.

Salt (iodized) – 4 g.

Full Cream Milk – 300 ml

Egg – 1 medium

Sunflower oil – 45 ml

Vanilla Essence (Bake King) – 2 tsp

** Notes:

For the sugar :  use 10 g. if you plan to serve it with honey or maple syrup or any sweet syrups.  Otherwise, add 30 g.

For the Baking Powder :  the volume or puffiness of the cake depends on the quality of baking powder used, thus, the amount to be used also depends on it.

For the Vanilla Essence :  The amount to be used in order to achieve the desired taste depends on the brand and quality of the flavoring used.

Cooking Procedure:

1) Mix well all the dry ingredients together. Sieve it together.

2)  Add the  milk, vanilla essence and egg, except oil and beat in one direction using a wire whip until the mixture is homogenous and free of lumps.  If you have an electric cake mixer, use it.

2) Add the oil, beat again and let stand for at least 30-45 minutes to allow the baking powder to react with the rest of the ingredients.

3) Grease the pan with oil and heat it. Better use a non-stick pan for easier and more convenient frying. Reduce heat to medium.

4) Scoop desired amount of batter into the pan, ½ cup maybe depending on the size of pancake you want, and allow to form a round disc.

5) Let the bubbles form on the pancake.  When the edge of the disk turned brown, and when there are no more bubbles forming, flip the pancake over and cook the other side until it turns brown.

6) Do this with the rest of the remaining batter.

Serve with hot Cagayan’s native chocolate.

Makes 16 pancakes (4″ diameter) .  Here’s the estimated Nutritional  values per serving based on ingredients used.

Calories :   101  kcal                  Total Fat:  4  g.

Cholesterol : 0  mg.                   Saturated fat :  1 g.

Protein :   2.8 g                          Dietary fiber :  0.44  g.

Sodium :  18 mg.                      Carbohydrate :  12 g.