Breakfast is the best meal in the world. It gets you going, and it keeps you going until you get hungry again.
Pancakes are a scrumptious way of starting the day, and they’re easy to make.
When you make pancakes it’s important to think about keeping the pan hot, I always look to see that there is a very light breath of smoke coming from the smear of oil in the pan, always adjusting the flame to keep things under control.
Pancakes don’t take long to make, but you do need to stay at the cooker and do everything yourself – the fairies won’t keep an eye on things, not even for half a minute.
Assuming the light and fluffy variety of pancake is your goal, here is the recipe and instructions.
How to make Pancakes
- Preparation is about 5 minutes. Cooking time is about 10 – 15 minutes
- 1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk or buttermilk
2 large eggs
1/4 cup melted butter
- Take a large mixing bowl and sift in the flour, the baking powder, salt and the sugar. Mix them well, sifting the flour helps with the final result – you don’t want clumpy pancakes.
- Whisk the milk and eggs together and add melted butter (melt the butter separately in a small saucepan)
- Put the griddle or the pan on the flame and heat it, it must be hot before any mixture can be put in the pan.
- If your frying pan is super cool and doesn’t need any oil in it, then fine, but I put a little olive oil in mine. Smear it onto the pan with a tissue. Repeat this several times during the cooking time.
- Use a large spoon or a small ladle to pour a portion of the pancake mixture into the pan. Watch as it forms an oval form, when you see bubbling appear on top it’s time to turn it over. Remove, put on spare plate and keep warm in an oven if needed.
Scrumptiousness is enhanced when you use a little syrup and a knob of butter on top of the pancakes.
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