Makes: 10 slices of 4-inch wide pancakes (batter spooned with a Chinese soup spoon)
120gm cake/superfine flour 1 tsp baking powder ½ tsp baking soda
1½ Tbsp sugar (original recipe was 1Tbsp, but I used slightly more than
original recipe due to the presence of kiwi which is *sour*) Pinch of salt 1 large egg 250ml buttermilk (我用豆浆) 1 Tbsp melted butter 2 kiwi fruits, each sliced into 5.
1. Heat a non stick pan and heat the butter until just melted. Let it turn warm. 2. Sift cake flour + baking soda + baking powder together. Mix in sugar and salt. Set aside. 3. Mix egg with buttermilk. Mix in melted butter. 4. Pour (3) into (2) and mix until combined but not smooth.
5. Heat the pan (used in 1, no need to wash) and put in one slice of
kiwi. Top the kiwi with 1 heaped Tbsp of batter. Cover pan with lid (if
you have, if not it’s ok) and let it cook on medium low heat. 6.
When the rim of the pancake has cooked (solidified), flip the pancake to
cook the other side, take care not to dislodge the kiwi. 7. Repeat cooking process until batter is used up. 8. Serve pancakes with honey and butter
*Note: you can either reverse the batter/kiwi procedure, meaning batter
first, kiwi on top. Works the same but there is a risk of the batter
covering the fruit when you flip.