Because I recently impulse-bought Fifty 50 Low GI Maple Flavoured Fructose Sweetener (HERE) while carting out my usual purchase on iherb, I decided.... It's time for a pancake breakfast!
And since it's sunday cheatday, I decided to go big or go home and make some CHOCOLATE CHIP pancakes!
To get 3 thick and fluffy pancakes, you'll need:
85g top flour (or cake flour)
70ml milk
2 tsp to 1 tbsp powdered sugar
(do adjust the sugar according to your preference, and also based on the type of chocolate chips you're using. Eg. milk/dark/bittersweet etc)
(about) 2 tsp melted butter
1 medium/large egg
(yolk and whites separated)
1/4 tsp vanilla extract
3/4 baking powder
1/4 baking soda
30g to 35g semi-sweet chocolate chips
(or however more or less you fancy)
First up, make sure all your ingredients (except melted butter) are at room temperature. Crack your egg open and separate the yolk and white. Set the egg whites aside and add your yolk into a big bowl along with the milk, melted butter, vanilla extract and sugar. Beat until well combined.
Add in the dry ingredients and fold until almost combined.
Almost meaning it would still be lumpy, but there's just minimal patches of pure white flour here and there. Then, add in your egg whites (you don't have to beat the whites into meringue!) and mix until just combined. You would still want your battery to remain lumpy but without any chunky remains of the snotty-looking egg whites.
Finally, dump in all your chocolate chips and fold until just combined.
Set your batter in the fridge to rest for about 10 minutes.
After 10 minutes of resting, take your pancake batter our from the fridge and heat up your skillet/frying pan. I'm using a non-stick pan, hence there's no need to butter/oil it, but if yours isn't non-stick, lightly oil your pan and use a paper towel to remove any excess oils from the surface. Doing this will give you a well-browned pancake instead of patches of overly browned with "uncooked" parts all over.
On the lowest heat, scoop 1/4 cup of your batter and pour it from about 3 inches height onto the pan to allow the batter to spread out into a circle on its own. Cook it on low heat until you see bubbles appearing on the surface, and quickly flip them over. Be sure to flip the pancakes when the uncooked, bubbly surface is still wet (a dry skin has not yet formed over the surface). This will allow the pancake to further rise up after getting flipped and grow thick and fluffy after they're cooked!
After flipping your pancakes, cover with a lid and cook for another 1 to 2 minutes.
And there you have it, thick and fluffy pancakes without the need to beat your egg whites into meringue!
And with a light drizzle of the pancake maple flavoured syrup (I only added 2 tsp of sugar to my batter), this is definitely the BEST Sunday #cheatday breakfast, ever!
Till then,
Mia Foo
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