Recipes
Pancakes

Pancakes

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How to Make It

Step 1

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

Step 2

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine)

Step 3

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel

Step 4

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet)

Step 5

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings

Ingredients

  • 1 cup Metro Flour All Purpose -1kg
  • 2 tablespoons Metro Suger - 1kg
  • 2 teaspoons Greens Baking Powder - 100g
  • 1/2 teaspoon Isis Salt - 70g
  • 1 cup Juhayna Half Cream Milk - 1kg
  • 2 tablespoons and melted Lurpak Unsalted Butter - 100g
  • 1 Organic Red Eggs - 18 Pc
  • 1 tablespoon Crystal Corn Oil - 800ml
  • 1 tablespoon Isis Plain Honey - 900g
Metro Flour All Purpose -1kg

11.99 LE

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Metro Suger - 1kg

9.5 LE

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Greens Baking Powder - 100g

10.5 LE

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Isis Salt - 70g

10.5 LE

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Juhayna Half Cream Milk - 1kg

17.25 LE

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Lurpak Unsalted Butter - 100g

27.95 LE

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Organic Red Eggs - 18 Pc

49.5 LE

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Crystal Corn Oil - 800ml

32.99 LE

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Isis Plain Honey - 900g

97.75 LE

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