How do you like to have some freshly-made hot pancakes for breakfast? But if you consider the time to gather the ingredients, weighing and mixing them too much work to do in the rush morning hours, this is just the pancake for you! These are OVERNIGHT PANCAKES! No, I do not mean that I make these overnight and warm them up the next morning. Rather, I prepare the pancake batter the night before, keep it in the fridge and use them the next morning.
Each pancake takes about a minute or less to cook. While one pancake is cooking in the pan, I will spread the other pancake with filling and transfer to a clean serving plate. By then, the pancake is cooked and I'll repeat the process of greasing, pouring batter, cooking and spreading fillings while waiting.
The results? These pancakes are surprisingly soft. Probably, the overnight sitting in the fridge helps ^_^
(A): Mix together:
200g plain flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
(B): Mix together:
40g butter, melted
1/2 tsp vanilla, rum or banana essence
1) Prepare (A) and (B) and mix them together into a smooth batter. Keep in fridge overnight.
2) Heat up a non-stick pan over medium-low heat and lightly grease it with oil or melted butter. Wipe away excess oil with a paper towel.
3) Pour 1/4 cup batter into the pan and swirl the pan. Cover and let it cook till pancake is cooked and bubbles formed on the surface of the pancake (takes about a minute or less). Remove the pancake.
4) Spread your favorite fillings onto the pancake and fold into half (I used crushed toasted peanuts & sesame seeds with Nutella spread).
[Source: Jane's Corner]