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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
