The Classics

Nothing can go wrong with pancakes in the morning. The classical combination of maple syrup, butter and pancakes is always the hit in our family. We accompanied the serenity of the morning with mouthful of happiness. 

Classic Pancakes

adapted from rose bakery cookbook

Serves 3

2 eggs

5 tbsp of unsalted butter, melted

190g all-purpose flour

1/2 tsp salt

1 tbsp fine brown sugar

4 tsp baking powder

220ml milk

fresh fruits

maple syrup 

Note: My fridge lacked milk so I replaced it with 110ml of heavy cream & 110ml of evaporated milk. To reduce the fat content in the pancakes due to cream, use only 4 tbsp of butter. 

In a bowl, beat the eggs with milk and melted butter. Put aside.

In another bowl, sift together the flour with the salt, sugar and baking powder.

Pour the egg mixture into the flour and stir very lightly until the wet and dry ingredients are just combined.

Rub a small frying pan with a little butter, heat the pan and pour 3-4 tbsp of batter.

Cook until a few bubbles come to the surface and then turn the pancake over. 

Cook for about another minute.

Continue making the pancakes until all the batter is used up.

Serve immediately with seasonal fruits and maple syrup.