Several readers asked if they can cook those fluffy pancakes with melted butter instead of vegetable oil. Practically, I would say YES! Technically, the fussy side of me would say NO! Simply because I can't deny that the higher saturated fat in the melted butter will make the pancakes denser, tougher and less fluffy even though the slight differences might not be obvious.
Hence, I would HIGHLY RECOMMEND this basic pancake recipe if you would like to cook your pancakes with melted butter...
These Perfect Basic Pancakes are made with butter, vanilla and less added sugar.
Very very very delicious!!! HIGHLY HIGHLY HIGHLY RECOMMENDED!
Why this pancake recipe?
Have you tried searching for best or perfect pancake recipes and realize that they are mostly pancakes that are made with self-raising flour and buttermilk? Some are even made with separated egg yolks and whites so the stiff-beaten egg whites can make the pancakes extra fluffy.
I like using self-raising flour to make my pancakes but I know that many readers would ask if can they replace this ingredient with plain flour plus baking powder. Hmmm...
I like buttermilk pancakes but hate the idea of buying buttermilk just to cook pancakes. How about you?
I like thick and fluffy pancakes but hate the hassles of separating egg yolks and whites just to cook pancakes. Agree?
So let's look for a basic pancake recipe that contains the most basic ingredients like flour, milk and butter and I have found this generic best basic pancake recipe at here, here and here.
Made with melted butter, these perfect pancakes have to be made with a lot more milk and half the amount of egg so that they are spongy, tender and comparatively delicious like the Japanese fluffy pancakes at here. Of course, this high liquid combination will make the pancake batter thinner than usual and won't make these pancakes super thick but they will be still fluffy with smaller bubbles.
What so good about using melted butter in pancakes?
Well, imagine... melted butter and pancakes. So yum, right? With the added buttery taste, these pancakes can be made with less added sugar. This means that the less-sugar-butter combination will make these pancakes very easy to cook and flip as they won't stick on most non-stick frying pans. Plus, these low-sugar pancakes won't be easily burned! Yup... this recipe is kind of fail-proof in a way!!!
It's so simple and easy!!! Here's a video showing how I cooked these butter basic pancakes.
Thanks Bensound for the music in my video.
These less-sugar butter pancakes are equally delicious with or without any maple syrup or honey.
... but I want to eat these with honey!!! Simply because they are pooh bear pancakes! ^_^
These butter pancakes are perfectly YUM!!!
They are slightly thinner, yet fluffy with smaller bubbles.
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Here's another HIGHLY RECOMMENDED basic pancakes recipe.
This recipe is rather fail-proof! The pancakes won't burn easily and can be easily removed and flipped from all non-stick frying pans. Hence, there is absolutely no worries at all if you are cooking these pancakes!!!
Makes about 6-8 medium or four 16 cm large pancakes
100g all-purpose flour
10g cornflour
20g caster sugar
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
160ml (2/3 cup) milk, at room temperature
1 large egg, at room temperature
1/2 tsp vanilla paste or extract
30g (2 tbsp) unsalted butter, melted and cooled slightly
fruits, jam, maple syrup, honey or extra butter to serve
Combine flour, cornflour, sugar, baking powder, baking soda and salt. Set aside.
Combine milk, egg, vanilla and butter in a large mixing bowl or a large measuring cup and use a fork to whisk lightly until combined.
Sift flour mixture into the egg mixture and use the same fork to whisk until just combined. DO NOT OVER MIX!
Allow mixture to rest for about 5 mins at room temperature.
While the pancake mixture is resting, heat a non-stick frying pan over the lowest heat for not longer than 5 mins. The heating has to be well-distributed over the entire area of the frying pan. Dip a paper towel in about 1-2 tbsp oil and grease the pan lightly with the oily paper towel. Hint: The oil on the frying pan should not be visible.
Pour about 2 tbsp batter (to make medium pancakes) or about 3 1/2 tbsp (50ml) batter (to make 16 cm pancakes) or any adequate amount onto the frying pan, and cook with the lowest heat for 5-10 mins depending on the strength of the heating and the size of your pancakes or until the edges of the pancakes are set and the cooked side is golden but they won't be golden brown due to their low sugar content. Use a spatula to loosen the edges of the pancakes so that they can be easily removed from the pan.
Flip the pancakes (or flip into another preheated greased non-stick frying pan if you are using frying pans that have a motif or a fixed shape to cook - please watch my above video if required), then cook for another minute until both sides are golden. Repeat the steps to cook the rest of the pancakes.
Serve with fruits, jam, maple syrup, honey, butter if desired.
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