After having some yummy pancakes for brunch yesterday at Fresh Fruits Lab, I was inspired to make pancakes for the husband and little one for breakfast this morning.
Chocolate Chips Wholegrain Pancakes – Recipe adapted from Nasi Lemak Lover
(Makes about 10 small pancakes, or 5 regular pancakes)
– 120g plain flour
– 30g superfine wholegrain flour
– 1.5 tsp aluminum-free baking powder
– 1/2 tsp salt
– 40g sugar
– Pinch of cinnamon, optional
– 110ml milk, room temperature
– 1 egg, beaten and room temperature
– 1 tbsp oil
– A handful of semi-sweet chocolate chips
1. Whisk together flour, sugar, cinnamon and salt in a mixing bowl.
2. Add egg, milk and corn oil to the mixing bowl. Whisk the mixture well till lumpy and thick. Add in chocolate chips and mix briefly.
3. Scoop the batter onto a non-stick frying pan, on medium-low heat. You might need to use the ladle to spread out the batter so it would not be too thick.
4. Pan fry till you see bubbles on the pancake surface, flip over (the pancake should be golden brown). Pan fry till slightly golden brown on the other side.
5. Best served warm, with maple syrup, fruits and/or granola.
– You do not need oil to pan fry because oil has been added into the mixture.
– I had used a soup ladle to scoop the mixture onto the frying pan. If you wish to make petite sized small pancakes, you can use a tbsp to scoop the batter.
– I’ve used demerara sugar so it’s “healthier” than refined sugar. Alternatively, you can also use coconut sugar here.