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Quick Pancakes

26 Mar

I was waiting for Saturday to come so that I could sleep in. But my eyes popped wide open at 7.30am. Argh! Meeting my friend at 11.30am so what should I do to kill time? 1st thought: make breakfast. What’s simple and easy? But of course, pancakes. I grew up with the perception that pancakes were thin like crepes and I never liked the thick type till it grew on me after having them a couple of times at friend’s place. And yes, this is the 1st time I actually tried making it myself. Many thanks to my colleague for giving me maple syrup from Canada 🙂 I was lying in bed, googling for a recipe to fit the ingredients I had at home and I ended up choosing Jamie Oliver’s recipe. yes, again. haha! As I only have 2 eggs in the fridge, I had to change the measurements and managed to make 5 pancakes. My husband really like them and I thought the texture was pretty moist and fluffy 🙂

Ingredients
Serves 2

2 large eggs
80g all purpose flour
2/3 tsp baking powder
95ml milk
a pinch of salt

Method
1. First separate the eggs, putting the whites into one bowl and the yolks into another.
2. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
3. Whisk the whites with the salt until they form stiff peaks. (Since it’s quite a small amount, I used a hand whisk.)
4. Fold into the batter – it is now ready to use.
5. Heat a small non-stick pan on a medium heat.
6. Pour 2 small scoops of batter into the middle of the pan.
7. When the pancake begins to bubble, turn the pancake over. Fry for a couple of minutes until it starts to look golden and firm.
8. Serve hot with butter, maple syrup and jam.

Please click here for the original recipe. This recipe has been featured on foodgawker.

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Posted by on March 26, 2011 in Uncategorized

 

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