PANCAKES

A RECIPE TO REMEMBER! NO NEED FOR PANCAKE MIX, EVER AGAIN!

INGREDIENTS
2 CUPS SELF RAISING FLOUR
PINCH OF SALT
2 TBSP SUGAR (OPTIONAL)
2 EGGS
2 TBSP MELTED BUTTER
1 TBSP VANILLA EXTRACT
2 CUPS OF MILK (3 CUPS IF YOU WANT TO MAKE ‘CRÊPES’ (THIN, FRENCH PANCAKES)
CANOLA OIL (OR ANY- FOR COOKING)

OPTIONAL (FOR THICKER PANCAKES):
2 TBSP NATURAL YOGURT
1/2 CUP GRATED APPLE

TOPPING SUGGESTIONS:
FRESH FRUIT & MAPLE SYRUP 
LEMON & SUGAR
STRAWBERRIES & CREAM

UTENSILS:
MIXING BOWL, WHISK, LADLE, CUP FOR MEASURING, TABLESPOON, TEASPOON, SPATULA, FRYING PAN, PLATE. 

METHOD:
ADD THE THREE DRY INGREDIENTS INTO A LARGE MIXING BOWL. STIR.
ADD THE EGGS AND VANILLA ESSENCE (YOGURT AND/OR GRATED APPLE-OPTIONAL). STIR.
USING A WHISK BEAT IN THE MILK UNTIL THE BATTER IS SMOOTH.
ON A MEDIUM HEAT, ADD THE BUTTER TO THE FRYING PAN. WHEN IT’S MELTED, POUR INTO THE PANCAKE MIXTURE. STIR AGAIN.
FOR FLUFFIER PANCAKES, LET THE MIXTURE STAND FOR 30MINS BEFORE COOKING. 

COOKING:
TO PREVENT A MIXTURE-MESS, LAY A TEA TOWEL DOWN UNDER THE MIXING BOWL TO CATCH THE DRIPS!
ADD HALF A TSP OF OIL TO THE FRYING PAN.
WHEN THE OIL IS HOT, USING A SOUP LADLE, POUR ENOUGH PANCAKE MIXTURE INTO THE FRYING PAN TO MAKE TWO MINI PANCAKES.
COOK THE PANCAKES UNTIL GOLDEN ON THE UNDERSIDE AND AIR BUBBLES START TO FORM.
WITH A SPATULA, FLIP THE PANCAKES AND COOK FOR ANOTHER 30 SECONDS.
TRANSFER THEM TO A PLATE. REPEAT UNTIL YOU HAVE USED ALL OF THE BATTER.
ADD THE TOPPING/S OF YOUR CHOICE (SEE SUGGESTIONS) AND ENJOY!