MUNCH RATING: 4/5
I had almost a whole bottle of soda water leftover as I only used a little bit to make a tempura batter. I wanted to see if I could use it in another recipe and I found a pancake recipe by Larry Moore and under his pancake tips he said to use ½ milk and ½ soda water to make fluffier pancakes.
CHANGES TO THE RECIPE:
I actually stuck quite faithfully to the recipe, except that I used both oil and butter to grease the pan as I like the way butter gives the pancakes a nice golden colour and the taste is better. I also reduced the salt. I’ve re-written the recipe to show the cup quantities in metric and for it to make more sense to me!
Well I thought the pancakes were great and Steve said he liked them too, but he thought they were a bit hard to swallow (I reckon he tried to eat too big of a bite of pancake!). I think these are just as good as the Cheat’s American Pancakes that I’ve made before. As I don’t always have soda water in the fridge, I will try Larry Moore's Basic Pancake Recipe with just milk and see how they turn out.
- Makes: 9 pancakes
- 1 cup (140g) plain flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- ½ teaspoon salt (I only used a ¼ tsp and it was enough)
- 1 egg, beaten
- ½ cup (112ml) milk and ½ cup (112ml) soda water [or 1 cup (225ml) milk]
- 2 tablespoons vegetable oil
- Blend the flour, sugar, baking powder and salt together in a large bowl.
- Blend the egg, milk, soda water and oil in a jug. Add the liquids to the dry ingredients.
- Whisk together until just incorporated, the batter will be slightly lumpy but that’s ok.
- Grease a large non-stick frying pan (I used my wok!) with oil and a tiny knob of butter and pour or ladle in pools of the batter to form 8-9cm circles.
- Cook the pancakes on one side over a medium heat until bubbles form on the surface, then flip them over and cook on the other side for another couple of minutes until golden brown.
- Serve immediately or keep warm whilst you cook the rest. We like them served with lots of golden syrup.