Fluffy Raw Wheat Germ Pancake

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Yield : 16 mini pancakes (6cm diameter)

Freezer Friendly : Yes

Pancake has been my favorite breakfast prepared for my girl because of the simple ingredients, shorter cooking time compared to bread-making and I can always add new ingredients to it for a healthier version. I always opt for this when I am out of time like today because I overslept.

If you want the pancake to look round, ensure the batter is smooth and not too thick that when you drop the batter onto the wok that it could not form a natural circle. Add a little water to the batter to thin it. It will take several tries before you got the right consistency. 

If other ingredients like raw wheat germ is used, it will make the batter a bit rough to deal with, so you might opt to leave it/ opt to add in powdered form ingredients such as brown rice powder for smoother consistency.

The original recipe calls for 70g castor sugar and 10g butter. I prefer less sweet version, so I reduce the sugar to 35g and use brown sugar. Oil can replace butter as I ran out of time to measure and melt the butter.

Ingredients:

3 eggs

35g brown sugar

1 tsp honey

1/2 tsp baking powder

120g all purpose flour

2 tbsp raw wheat germ (Optional)

50g fresh milk

10g grapeseed oil

Steps:

1) Crack egg, add sugar and honey. Beat with electrical mixer for 3 minutes.

2) Fold in sifted baking powder and flour using spatula.

3) Turn non-stick wokto low heat.

3) Add raw wheat germ, milk and oil into mixture, use folding motion to mix well.

4) Use a big spoon (about 3 tbsp)drop batter onto centre of wok slowly from distance of 2 inches, let the batter spread into circle naturally.

5) When bubbles are seen ( about 40 seconds), flip the pancake to the other side. You will see the pancake rise (Do not flip/touch the pancake at this point). After 40 seconds, flip the pancake to see if it's cook, it should have the same colour as the other side.