easy blender pancake recipe

Photography Veronica Tay Art Direction & Styling Ann Neo 

Recipe by consultant chef Lee Chee Kheong

Serves 4


For the batter:
260g all-purpose flour
2 tbsp baking powder
2 eggs, beaten
500ml fresh milk
30g sugar
1/2 tsp salt

To make:
2 tbsp butter
4 tbsp maple syrup
2 cups strawberries


1. Pour all the batter ingredients into the blender. Blitz for about 2min until smooth, scraping in the sides to make sure that everything is thoroughly mixed. Transfer the batter into a bowl, cover with clingfilm and chill in the fridge for at least 30min or overnight.
2. Melt 1/4 tbsp of butter in a non-stick frying pan set over medium heat. Swirl the melted butter to evenly and thinly coat the pan. If there is too much butter, use a paper towel to wipe away the excess. 
3. Ladle a scoop of batter into the pan and cook for 30 seconds, or until the mixture starts to bubble. Flip the pancake and cook for another 30 seconds till golden brown. Continue with the remaining batter, greasing the pan with melted butter after 3-4 pancakes. 
4. Drizzle maple syrup over the pancakes and serve with strawberries.