Sunday Brunch at The Lohs’

I was up early this morning, happily working on my new blog entries, and a good hour and a half later, M woke up and limped into the living room, all bleary-eyed and expressionless.

Then the request came.

“Can I have pancakes for brunch, pleeeaaaase?”

How could I say no to that blur-face? But I had to be specific.

“Thick and fluffy, thin, or crêpes?”

“Thick and fluffy.”

Very absolute answer, looks like someone had a rough night tossing and turning. Poor boy.

Sunday brunch at the Lohs'

Fifteen minutes later, brunch was served. American pancakes, crispy on the outside and fluffy on the inside, served with lashings of golden syrup, heart-stopping dollops of butter (well, that was on my plate, he was more health-conscious) and oodles of love from Mrs to Mr.

Sunday brunch at the Lohs'

M crisped up some bacon in the oven, only because we always need meat in any sort of meal equation.

Sunday brunch at the Lohs'

Here’s the recipe for the pancakes:

135g self-raising flour
1 tsp baking powder
1/2 tsp salt
2 tbsp caster sugar
130ml milk
1 large egg, beaten
Unsalted butter for pan-frying

1. Sift flour, baking powder, salt and sugar into a large bowl. Lightly whisk milk and egg together in a separate bowl.

2. Pour milk mixture into the sifted ingredients, and beat using a fork, until you get a smooth batter. Let the batter stand for a few minutes. The batter is very thick, but this is what you want for fluffy pancakes.

3. On medium heat, melt a knob of butter in a non-stick frying pan. Add a ladle of batter (depending on size of your pan, I could do three at once). Once you see a few bubbles on the top of the batter, lift the bottom of the pancake up to see if it’s dry and a nice golden-brown. If it is, just flip the pancake over and cook until both sides are golden-brown. When you repeat this with the rest of the batter, make sure pan isn’t too hot by now, you might want to lower the heat.

4. Have the pancakes fresh from the pan, with lots of syrup and butter, or with fruit toppings, if you like!

This recipe makes about 6 thick pancakes of 3-inch diameter each, if you’ve got a hungry husband, make 1.5 portions of this recipe.


Check out what’s cooking in my kitchen!

Also check out my other food adventures.

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About The Author
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Read about my food-gasmic adventures in San Sebastian here! Also please come by and check out the prettiest cake I've made over here!
Macarons: Be Inspired
Dark Chocolate & Coconut Cookies
Rose & Lychee Chiffon Cake
Pan-seared scallops, jamon iberico chip, pomme puree, jamon iberico foam and chestnut
Red Velvet Cake
An English-themed Dessert Table
Chocolate & Hazelnut Salted Caramel Cake
Gula Melaka Salted Caramel Buttercream Macarons
The Ispahan Cake
The Ispahan
Sunflower Seed Macarons with Black Truffle Salted White Chocolate Ganache
Lemon Cupcakes with Lime & Ginger Whipped Cream
Portuguese Egg Tarts
Ba Zhang - Glutinous Rice Dumplings with Braised Pork Belly
The Fat Duck
Strawberry and Cream Pancakes
Pandan Souffle Roll with Toasted Coconut Whipped Cream
Red Velvet Cake
Lychee and Emperor's Seven Treasures tea-infused macarons
M's Spanish Paella
M's birthday cake - Japanese Cheesecake with Rose Whipped Cream
Lor Bak Gou - Fried Radish Cake
Pandan Chiffon Cake
Homemade Scones
Marmite & Coffee Pork Chops
Quick and Easy fried rice recipe!
Matcha & Adzuki Bean Macarons
Pumpkin & Chocolate Brownies with Cream Cheese Swirls
Matcha, Milo and Plain Polvorons
Kampar Chicken Biscuits - A popular Malaysian snack
White Chocolate & Cranberry Cookies
Hustling the Xiao Long Bao in my kitchen
Bailey's & Coffee Macarons

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© Rachel Tan and The Pleasure Monger, 2010. Unauthorized use and/or duplication of material on this blog without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Tan and The Pleasure Monger with appropriate and specific direction to the original content.


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