Materials
- A frying pan
- A Bowl
- A big spoon (soup spoon for scooping), a tablespoon and a flat spoon
- A spatula/ turning stick, or whatever else you call it
- A plate lined with seviettes to put the pancakes when ready
Ingredients
This is where I will have to really work hard if I am truly going to be of help to clueless bachelors and students here (make una no vex oh, na joke abeg).
Being an experienced cook (*winks, agama lizard like me), I hardly measure, I just gauge from experience and toss into bowls, pans etc and voila my food is at least GOOD! But I'll try my best
so here goes:
- 5 heaped normal tablespoons of normal flour
- 1 or 2 tablespoons of sugar I'll go with or if you are trying to work on your weight like me
- A tablespoon of powdered milk
- 1 egg
- A teaspoon vanilla essence (liquid)
- Pinch of salt
Serves 2 comfortably depending on your stomach size.
- water (sorry but can't quantify this right now, maybe when I make pancakes next, I'll modify it)
Method
- Pour the flour into the bowl
- Add the sugar, salt and milk
- Mix all together well
- whisk the egg and add it into the bowl with the flour and others. Mix it together, it may be thick and strong so use a turning stick. If you don't mix it well, your pancakes may start having lumps from this stage
- add water little by little, it should not bee too thick yet not too runny. This is the tricky part, I suggest you don't make it too watery so that if it's too thick by the time you start frying you can adjust the consistency. If the consistency is not right, you may not get the flat pancakes that will make you proud of yourself, you may just get a gooey mess, once again I promise to send accurate measurement of the water to add once I make another batch.
- Add your vanilla and mix again.
- put on your stove, gas, firewood etc (*winks)
- Heat the pan and then reduce the heat under it, so I guess firewood will be struck off the list above, he he, or if you know how to reduce/ regulate firewood to a constant level let us know
- pour in just about a tablespoon of vegetable oil, it will be enough to fry the pancakes on both sides
- ensure oil is hot enough and scoop a soup spoon full of the batter into the pan
- hold the handle of the pan and spread out the batter round it
- once it starts bubbling on top i.e you see air bubbles on top, you can now use your flat spoon to flip it over
- fry adequately till well browned if that is how you like it
- should take approximately 3 minutes to fry both sides, a minute and half for each side, but hey, cooking is a fun experiment so you don't have to strictly follow the rules, use your discretion too.
- repeat till the batter is finished
- pile on your serviette covered plate to drain out excess oil
- serve like that or with pancake fillings
- did I hear someone say what are pancake fillings again? They are things you can use to make your pancakes a whole meal, more interesting and more filling. You can either add them before frying or after. Here's where my friends will say I have come with my 'grass' again because most of my fillings have veggies which my friends call grass
- I promise I will do another post on various pancake fillings much later but as I mentioned earlier, I am a medical student so I have to run back to my books, enjoy your meal, remember to share with someone if you don't want to start Pilling on the stomach fat.
- let me know how your trial went as you kindly leave a comment
- beware, if the recipe helps you and you don't leave a coment heeeen, that's a recipe for running stomach oh, he he, just kidding.
CIAO!!!