How to Cook Breakfast Pancakes on Induction Hob 🥞

Recipe

Apr 27

Ingredients & Materials

Prepare the Pancake Pan(s) - Spray the non-stick cooking spray to the pancake pan. Cover the base and the sides to make it easier to flip the pancakes.
Heat Up the Induction Hob - Set the hob to 7 (out of 10).
Cook the Pancake Batter - Fill a 1/4 cup measuring cup with the pancake batter. Pour it at the middle of the pan & let it spread evenly.
Poke the Pancake - After 1.5 to 2 minutes, using your spatula to poke the bottom of the pancake - to check if it sticks or slides. Once the pancake doesn’t stick to the bottom of the pan, then it’s ready to flip.
Flip the Pancake - After flipping the buttermilk pancake, wait 60 seconds to cook the bottom side. Note that the 2nd side will cook faster than the 1st side.
Serve - Use your spatula to remove the pancake from the pan & serve on a plate.

Note: Requires more patience, lower heat, slightly longer cooking time.

Prepare the Pancake Pan(s) - Spray the non-stick cooking spray to the pancake pan. Cover the base and the sides to make it easier to flip the pancakes.
Heat Up the Induction Hob - Set the hob to 6 (out of 10).
Cook the Pancake Batter - Fill a 1/4 cup measuring cup with the pancake batter. Pour it at the middle of the pan & let it spread evenly (especially the chocolate chips!).
Poke the Pancake - After 2.5 to 3 minutes, using your spatula to poke the bottom of the pancake - to check if it sticks or slides. Once the pancake doesn’t stick to the bottom of the pan, then it’s ready to flip.
Flip the Pancake - After flipping the chocolate chip pancake, wait 60 to 90 seconds to cook the bottom side. Note that the 2nd side will cook faster than the 1st side.
Serve - Use your spatula to remove the chocolate chip pancake from the pan & serve on a plate.