Pancake

It's been a while when we have pancake from a scratch since we move here in Singapore. We usually have this white kings' instant pancake which was introduced by my hubby. It's golden syrup version taste sweet on its own so you don't need syrup to top it with.  But after a while of grabbing from the grocery and shaking it in my kitchen, not to mention having batter left overs ( Oh yes-- all the time), i thought of making one myself-- well, that's economics so to speak =).  I just need a recipe that leaves no extras and left overs... just enough for two and a half eaters.

Please note though, i have extra buttermilk too, so this recipe is possible.
After all,  small family needs small recipes... so here it is.

BUTTERMILK PANCAKE  

Makes 6 pcs pancake enough for ehem 2 1/2 persons (using 1/3 cup measurement )

A.  1 cup cake flour ( all-purpose flour will do)
      1 tbsp fine sugar
      2 tsp baking powder
      1/2 tsp baking soda
      pinch of salt

B.   1 c buttermilk
       2 tbsp melted butter
       1 whole egg
       1/2 tsp vanilla

How to do it?...
Combine A ingredients in a bowl.
In another bowl combine B.
Mix A and B and whisk well.
Using a 1/3 cup measurement, scoop batter and place it on a hot grease pan and cover.
Let each side cook to light brown.
Serve hot with butter and maple syrup.
Top with your favorite fresh fruits (berries), you can also garnish it with fresh cream or ice cream.

So fluffy and light, perfect for meticulous taste!