Fluffy Pancakes

Fluffy Pancakes // Mono + Co

I make pretty pancakes the slow way.  Egg white separated and whisk to soft peaks.  Pan over low heat, all to achieve that lovely smooth brown surface, albeit a longer cooking time.

Fluffy Pancakes // Mono + Co

While the recipe I have been using remained more or less the same over the years, some tweaks were made on several occasions when I ran out of an ingredient, or when I have excess ingredients to clear.  Like how I use Hong Kong flour for today’s version.  Hong Kong flour is used for making fluffy steamed buns, so fluffy pancakes should be achievable too!  I mixed 50:50 ratio of Hong Kong flour and plain white flour.  But if you don’t have Hong Kong flour at home, simply stick to plain flour or cake flour.  The pancakes will still turn out fluffy.

The other item I have altered since last year is the use of milk powder instead of fresh milk.  To cut down on plastic bottle/paper carton waste from fresh milk consumption, I started using milk powder instead for bread/waffles/pancake recipes.  Sometimes, I would even skip milk as an ingredient altogether in bread recipes and use plain water.  No one has complained.

Fluffy Pancakes // Mono + Co

I have also picked up other cooking habits, like covering the pan with a pot lid during cooking.  The pancakes somehow cooked faster in the trapped steam, or so I think.

Fluffy Pancakes // Mono + Co

When done properly, the pancake is ready when the top side of the pancake has no wet and uncooked spots,

Fluffy Pancakes // Mono + Co

while the pan side has cooked to a beautiful golden brown shade.

Fluffy Pancakes // Mono + Co

Fluffy Pancakes Recipe

1/2 cup hong kong flour
1/2 cup plain flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons (28g) raw sugar
2 tablespoons milk powder
1 egg, yolk and white separated
1 cup (240ml) water
28g butter, melted 
more butter, for greasing pan

In a mixing bowl, add Hong Kong flour, plain flour, baking powder, salt, raw sugar and milk powder and combine well with a small hand whisk.

Make a well in the center of the dry ingredients and pour in water and egg yolk, whisk to mix.

Drizzle in melted butter and whisk to mix until the batter becomes smooth and no longer lumpy.  Set batter aside.

In a separate bowl, whisk egg white to soft peak.  Gently fold the egg white into the pancake batter.

To cook, warm up a pan on low fire, not too hot.  Remove the pan from the stove and brush the smallest amount of butter on the pan to prevent pancake from sticking.  Pour some batter onto the pan and return the pan to the stovetop.  Cover and let the pancake cook over low heat.  Bubbles will start to appear on the top side of the pancake.  Continue to let it cook in the covered pan, until there are no wet or uncooked spots on the top side of the pancake.

Remove cover and lift a corner of the pancake slightly to check, the bottom should turned golden brown by now.  If it is too brown or has charred, this means that the fire is too hot, reduce the heat further when cooking the next pancake.  Transfer the pancake to a serving plate and cover with a clean towel to keep the pancake from drying out.  Fluffy, moist and warm ones are preferred on the breafast table.

Remove the pan from the fire to bring the temperature down slightly.  Brush butter and repeat to cook the remaining batter.

Serve immediately with syrup or favorite toppings.

Pancakes With Molded Butter Pads

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I’m not sure my kids like making the banana pancakes or the butter pads better, but both recipes are pretty fool-proof, and extra fancy for a looong morning breakfast.  If your kids can stir, they can make these.

A plea from the pancakes: use real butter, not man-made margarine.  Make these individual servings of butter with your favorite chocolate molds the night before.  I got mine from Daiso, they have cute looking teddy bear ones too!


1. Soften butter (salted or unsalted are fine, individual preference) to room temperature.
2. Spoon softened butter into molds, minimizing air bubbles.
3. Freeze the molds in freezer for 1 hour, or chiller compartment overnight.
4. Remove mold from fridge and tap them on counter top to dislodge the butter pads from the mold.
5. Use immediately, or keep them in a container, but always keep them in the chiller so that they won’t melt and go out of shape.

// Adapted from : BBC Food
Yields : 4 fairly large thick pancakes.


  • 135g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons castor sugar
  • 130ml milk
  • 1 egg, lightly beaten
  • 2 tablespoons melted butter, and slightly more for cooking
  • 1 large banana, sliced

1. Lightly whisk milk and egg in a bowl together, then whisk in melted butter.
2. In a separate bowl, mix sifted flour and powder, salt and sugar.
3. Pour milk mixture in step 1 into the bowl of dry ingredients in step 2, and stir thoroughly with a fork, until the batter has no lumps.  The batter would be thick, not the runny kind, resist temptation to add milk/water to remove lumps, keep stirring and the lumps should disappear.  Let batter stand aside for a few minutes.
4. In a pan, brush some melted butter, and turn on fire to low heat.
5. Pour some batter into the heated pan, and let it cook over low heat.
6. Arrange banana slices on the top of the pancake, tapping them down into the batter slightly.
7. Wait till the top of the pancake starts to bubble, then turn pancake over to cook the side with bananas.
8. Remove pan from heat, and serve cooked pancake onto a plate.  Wipe the pan clean with clean towel, and brush with melted butter first, before repeating step 5-8 for the next pancake.
9. Repeat till all batter are used up.
10. Serve pancakes immediately while they are still warm.  Top with gula melaka syrup (or real maple syrup) and butter pads(above).