Fluffy Pancake Recipe (松饼食谱)

“Easy handmade-from-scratch recipe with almost 100% success rate even for the first timers!”
超简易的松饼食谱，第一次就能轻松地亲手做出蓬松柔软的松饼！

Pancakes are popular and delicious to be enjoyed anytime all-day. I like it fluffy and thick, but not runny inside. This recipe I’ve come out with is perfect for my own preference. And I can make this easily without the worries of developing gluten in my batter (gluten makes pancake rubbery).

No premix, no baking power, no special tools. Easy to master, easy to make, not easy to fail. :)

我喜欢吃的松饼必须松软饱满。并不太喜欢松饼里面还湿湿的，太过厚实的吃多了也有点儿腻…… 喜欢自己下厨做的松饼，但很多时候都没办法把握好别让面粉搅拌而产生的麸质，让松饼变得胶硬。

无需现买包装粉，无需泡打粉，无需特别器材。这食谱材料简单，做法步骤却能轻易避免这个头痛的问题！试试看，告诉我好吗？

7-8 large pancakes 
Ingredients 
2 large chilled eggs, separate yolk and white 
6 heaping tablespoons of plain flour (300-320g) 
2 tablespoons of icing sugar 
1 tablespoon of oil 
1/2 teaspoon salt 

250ml of chilled milk (adjustable) 

1/2 teaspoon of potato/ corn starch 
1/2 teaspoon of lemon juice (2-3 drops) 

制7-8大松饼
材料
2大个 冷鸡蛋，蛋黄和蛋黄分开
6大汤匙 普通面粉（300​​-320克)
2汤匙 糖粉
1汤匙 油
1/2茶匙 盐

250毫升 冷牛奶（可调）

1/2茶匙 玉米粉或生粉
1/2茶匙柠檬汁（2-3滴）

Method
(1) Pour small amount of milk into yolks, Add 1 tablespoon of icing sugar, oil and salt. Mix well.

(2) Add plain flour, and gradually pour in milk to gently fold all ingredients into slurry. Check the consistency by lifting the ladle / whisk to see streaks of batter. 

(3) Add lemon juice and potato starch into egg white. Beat vigorously until foamy. Add 1 tablespoon of icing sugar, continue beating until soft peak. 

(4) Take 1/3 of whipped egg white and fold into batter. Then, pour the batter into the remaining egg white, gently fold them together. 

(5) Low heat, need not to brush oil in pan. Ready to cook by ladling thick layer of batter onto the pan. Flip batter to another side only when the top of the batter is drying up, or tiny bubbles are seen. Cook both sides till lightly browned. Ready to serve. 

做法
（1）将少许牛奶倒入蛋黄中。加入1汤匙糖粉，油和盐，搅拌均匀。

（2）加入普通面粉(可以筛过)并逐渐倒入牛奶(分几次加入)，搅拌成面糊。

（3）在蛋清中加入柠檬汁和生粉。使劲快速打至泡沫。加入1汤匙糖粉，继续搅拌直至软峰奶油状。

（4）取1/3奶油状蛋清加入面糊，混合均匀。然后，将混合好的面糊全部倒入剩余的蛋清中，轻轻地将它们混合在一起。

（5）慢火热锅，无需在不粘锅涂油。准备将一大勺的面糊加入在锅中。当面糊表面变干或看到微小气泡时，才将面糊翻面。将两面都煮至浅褐色，即可。

1 large thick pancake counts about 180kcal.
1大块厚松饼约180卡路里。

Tips: Eggs and milk which I used are chilled. No need to be room temperature or warm.
* Whisk the flour batter gently when combine it with the yolk-milk mixture, fold it without going through circular motions (*see video). This is to avoid over-whipping the flour which may develop gluten, making pancake rubbery.
* When cook pancake, the fire control is important. Always start with low fire.

温馨提示：鸡蛋和牛奶都可以用冷的。无需室温或加热。
*搅拌面糊时，一定不能转圈搅动。半圈，折叠式，或左右搅拌就好了。转圈搅动很大可能让松饼煮成胶质.
*在煎松饼时，火候控制是最重要的。必须得从慢火开始。