0 Pancake batter [1]

This happy meal actually took place yesterday morning - a beautiful start to a beautiful weekend with beautiful food and most importantly, with beautiful company - mum, sam, and granny. Such a rare chance to get three-generations to gather.

I was so enticed by the drop-dead-salivating-inducing pancakes by Ashley over at Edible Perspectives, as well as the literal food porn that accompany GingerGirl's single-serve breakfasts. I could handle it no longer. Off I went to buy a pancake/waffle mix from the ever trustworthy Bob's Red Mill. Specifically, a 10-grain mix with baking powder and buttermilk powder all mixed in. All I needed was to throw in some milk and eggs, and do some flipping action. It sounds easier than it is; I have experienced failed pancakes of all sorts: burnt, stodgy, doughy, floppy etc. But yesterday I was Determined To Master THE PANCAKE.
I can't say I'm fully over with my fear of eggs and oils. Instead of 2 eggs and 2 teaspoons of oil (for 1 cup mix), I did one real egg and one chia egg (1 tbsp chia seeds, 3 tbsp water), and nixed the oil completely. The result couldn't be any better - the batter fluffed and puffed and stretched tall and proud as it heated up in the non-stick pan (I didn't even have to coat it with oil), as if trying to test it limits of how far it could stretch. In the end, 1 cup flour mix yielded 9 souffle-like pancakes, just so I know the serving size estimation in the future
My only regret was I wolfed down the pancakes too quickly, leaving no time to analyse the improvements needed. It was too good, especially with durians, chocolate, JEM nut butter and strawberries are involved. Pillows of Heavenly Goodness.
Now, for the exact recipe

Basic pancake batter [1] (BRM's 10 grain pancake/waffle mix)

• 1 cup flour mix
• 1 tbsp chia seeds
• 3 tbsp water
• 1 egg
• 1 cup almond milk, unsweetened

1. Make the chia egg by stirring chia seeds into water. Let stand 15 min (can be prepared the night before if you're to inpatient to wait in the morning)
2. Whisk the egg and add in chia egg and almond milk
3. Create a well in the flour and mix in the wet ingredients. Do not overmix (it's okay for the batter to have some lumps).
4. Heat a small non-stick pan over low heat. Spoon batter into pan (about 1/4 scoops) and heat each side for about 1.5-2 min.
5. Cover each cooked pancake with a kitchen towel to keep moist as you cook (an agonizing wait, I know)
6. Finally, pour/sprinkle/scatter on the toppings!

The contrast of cold durian against the steaming fluffy cloud-like pancakes was out-of-the-world. Better than four-seasons anytime.
Three more days, two more exams, but hardly in a mood to study!