Every country has their version of pancakes, and they are all equally delicious. Today I am going to show you how to make three of my favourite versions the traditional way.
Prep time: 15 minutes
Cook Time: 12-15 minutes
Makes: 6 to8 medium pancakes
• 1.5 cups milk
• 1 egg
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/4 tsp baking soda
• 1 tbsp baking powder
• 2 tbsp melted butter
1. In a small bowl, whisk together the egg and milk, until completely combined.
2. In a large bowl, add flour, granulated sugar, salt, baking soda, and baking powder. Give it a good whisk.
3. Now add the wet ingredients into the dry ingredients, and whisk to combine.
4. As you are whisking, pour in the melted butter and whisk till well combined.
5. Let the batter rest for about five minutes.
6. Pre-heat your nonstick pan on medium heat.
7. Grease it with oil or butter using a brush.
8. Once the pan is hot, spoon in quarter cup dollops of the batter.
9. Cook for two to three minutes, or until golden brown at the bottom.Flip your pancakes and cook for an additional two minutes. Make sure they are not overly firm.
10. Repeat the process and keep stacking them on a plate
11. Top it with a knob of butter, and drizzle with maple syrup.
Malaysian Chocolate Roti Jala
Cook Time: 12 to15 minutes
Makes: 10 pancakes
• ¾ cup all-purpose flour
• 1 cup whole milk
• ¼ cup cocoa
• 1 egg
• 2 tbsp sugar
• 2 tbsp melted butter
1. In a large bowl, whisk together the egg and milk, until completely combined.
2. To the same bowl, add in sugar, flour, cocoa, and whisk well until completely combined.
3. Add in the melted butter, and whisk again to get rid of any lumps.
4. Once the batter is smooth, pour it into a squeeze bottle.
5. Pre-heat your nonstick pan on medium heat.
6. Grease it with oil or butter using a brush.
7. Now using the squeeze bottle, carefully create a net-like pattern in swift circular motion.
8. Cook for about two minutes.
9. You will notice that the colour will turn darker and it can be removed easily once done.
10. Repeat with the remaining batter.
11. Roll the cooked lacy pancakes into logs.
12. Plate the pancakes and sprinkle some granulated sugar on top.
13. Drizzle with chocolate sauce, and serve.
French Crepe with Lemon Syrup
Prep time: 15 minutes + minimum 1 hour rest time
Makes: 5 to6 pancakes
For the crepes:
• 1 cup all-purpose flour
• ½ tsp salt
• 2 eggs
• 1¼ cups milk
• ½ cup sugar
For the lemon syrup:
• 3 large lemons
• 1 ½ tbsp granulated sugar
For the batter:
1. In a large bowl, crack in the eggs andgive them a good whisk until the whites and yolks are completely combined.
2. Pour milk into the mixing bowl, and whisk till well combined.
3. Now add the dry ingredients to the wet ingredients, and whisk well to combine. Make sure to whisk until all lumps dissolve.
4. Add in the melted butter, and give the batter a final whisk.
5. Let the Crepe batter rest for a minimum of one hour.This will stop the crepe from tearing while you flip it.
1. In a saucepan, squeeze out fresh lemon juice.
2. Heat the liquid on medium to low heat.
3. Add in sugar, and keep mixing until the sugar has dissolved.
4. Once the liquid reaches a syrupy, sticky consistency, remove from heat and set aside.
1. When you’re ready to make your crepes, pre-heat your nonstick pan on medium heat.
2. Grease it with oil or butter using a brush.
3. Spread a 1/4 cup of batter in the lightly-greased pan, tilt the pan until the surface is completely covered.
4. When the top of the crepe has started to set, after about 30 to40 seconds, use a spatula to flip it over.
5. Cook on the other side for another 30 seconds, one minute before transferring on to a plate.
6. You can either roll them or stack them flat
7. Repeat the process with the remaining batter
8. Now drizzle or brush on some lemon syrup while the crepes are hot. This will allow them to soak up all the zesty goodness.