Woohoo, it’s an all-new Super Sarap! I think it’s appropriate to kick things off with a breakfast recipe- a serious breakfast recipe. Like these pancakes.
I tried many, many pancake recipes before discovering this one. Most of them were easy but blah, some were good but required too many steps (who wants to separate eggs so early in the morning?) This one gives you pancakes that are fluffy, delicious, and really easy to make.
The recipe calls for using malt powder, which I strongly recommend if you can get it. If not, just use regular sugar- I’ve done it, and they’ve turned out just fine.
Finally, for really fluffy pancakes you’ll want to beat the eggs and milk together really well. Use a stand mixer or hand mixer- or even a blender. The key is to get it nice and frothy.
(adapted from: King Arthur Flour)
2 large eggs
1 1/4 cups milk
3 tablespoons melted butter or vegetable oil
1 1/2 cups all-purpose flour
3/4 teaspoon salt (I use kosher salt, but plain should do as well)
2 teaspoons baking powder
1/4 cup malted milk powder OR 2 tablespoons sugar
Using a stand or hand mixer, beat the eggs and milk together on high until light and frothy. Add the melted butter or oil and stir until incorporated.
In a separate large bowl, combine the dry ingredients: all-purpose flour, salt, baking powder, and malted milk powder (or sugar). Whisk together.
Gently combine the wet and dry mixtures. It will be lumpy- that’s okay. Let it stand for 15 minutes.
Heat up your pan or griddle- around medium-high heat, but not too high!- and lightly grease it. I like to use some of the leftover butter I melted in step one.
Drop batter by 1/4 cupfuls into your hot pan. Once it starts bubbling, flip and cook around a minute more.
Serve immediately with butter, maple syrup or honey.