Malaysian Pancake Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: A leavening agent that helps the pancakes rise and become fluffy.

Baking soda: Works with the baking powder to enhance the leavening process.

Salt: Balances the sweetness and enhances the overall flavor.

Milk: Adds moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Butter: Adds flavor and helps create a tender texture.

Vanilla extract: Adds a warm, sweet aroma and enhances the flavor of the pancakes.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tougher pancakes. Aim for a lumpy batter with some streaks of flour remaining. This will ensure your pancakes are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• sugar - Substitute with honey: Honey provides natural sweetness and adds a bit of moisture to the batter.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so you can use it in place of both.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate works similarly to baking soda and is a good alternative for those watching their sodium intake.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in the same quantity as regular salt.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most pancake recipes.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a great vegan alternative that helps bind the ingredients together.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar texture and a hint of coconut flavor, which can be a delightful twist.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but equally pleasant flavor profile to the pancakes.

• Allow the pancakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
• Once cooled, place the pancakes in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours or until they are firm. This step ensures they don't stick together.
• Transfer the frozen pancakes to a resealable plastic bag or an airtight container. If stacking, place a piece of parchment paper between each pancake to prevent sticking.
• Label the bag or container with the date. Pancakes can be stored in the freezer for up to 2 months.
• To reheat, you can use a microwave, oven, or toaster. For the microwave, place a pancake on a microwave-safe plate and heat for about 20-30 seconds. For the oven, preheat to 350°F (175°C) and warm the pancakes on a baking sheet for about 10 minutes. For the toaster, simply toast the pancake until heated through.
• If you prefer to store them in the refrigerator, place the cooled pancakes in an airtight container. They will keep for up to 3 days.
• When ready to serve, reheat the refrigerated pancakes in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.

• Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through.

• Use a microwave for a quick reheat. Place a few pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds, checking to ensure they are heated evenly.

• Reheat on the stovetop for a slightly crispy texture. Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the pancakes in the skillet and cook for 1-2 minutes on each side until they are warmed through and slightly crispy.

• Use a toaster for a quick and easy method. Place the pancakes in the toaster and toast on a low setting. Keep an eye on them to prevent burning, and toast until they are heated through and slightly crispy.

• For a steam reheat, place a steamer basket over a pot of simmering water. Arrange the pancakes in the basket in a single layer. Cover and steam for about 2-3 minutes or until they are warmed through and soft.

• Mixing bowl: A large bowl used to combine and mix the dry ingredients together.

• Whisk: A utensil used to blend the wet ingredients smoothly and incorporate air into the mixture.

• Frying pan: A flat-bottomed pan used to cook the pancakes on the stovetop.

• Spatula: A tool used to flip the pancakes once bubbles form on the surface.

• Measuring cups: Used to measure out the dry and wet ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, and vanilla extract.

• Butter knife: Used to spread butter or oil lightly on the frying pan for greasing.

• Ladle: Used to pour the batter onto the frying pan in consistent portions.

Pre-mix dry ingredients: Combine flour, sugar, baking powder, baking soda, and salt the night before to save time in the morning.

Use a blender: Blend the milk, egg, melted butter, and vanilla extract together for a smoother batter and quicker mixing.

Batch cook: Cook multiple pancakes at once using a large griddle to save time.

Preheat the pan: Ensure the frying pan is hot before adding the batter to speed up cooking.

Store batter: Make extra batter and store it in the fridge for up to two days for quick breakfasts.