MINI 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
1 CUP OF MILK
2 TBSP NATURAL YOGURT

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 WET INGREDIENTS AND WHISK UNTIL THE BATTER IS SMOOTH. (FOR THINNER PANCAKES, ADD MORE MILK)
FOR FLUFFIER PANCAKES, LET THE MIXTURE STAND FOR 30MINS BEFORE COOKING. 
ON A MEDIUM HEAT, PLACE THE FRYING PAY AND SPRAY A SMALL AMOUNT OF OIL TO STOP THE PANCAKE STICKING.
WHEN THE PAN IS HOT, LADLE A CHEF’S SPOON OF MIXTURE INTO THE FRYING PAN. )YOU SHOULD BE ABLE TO MAKE 2-3 MINI PANCAKES AT A TIME, IN A LARGE FRYING PAN.)
COOK THE PANCAKES UNTIL GOLDEN ON THE UNDERSIDE AND AIR BUBBLES START TO FORM.
WITH A SPATULA, FLIP THE PANCAKES AND COOK FOR ANOTHER MINUTE.
TRANSFER PANCAKES ONTO A PLATE. REPEAT UNTIL YOU HAVE USED ALL OF THE BATTER.
ADD THE TOPPING/S OF YOUR CHOICE (SEE SUGGESTIONS) AND ENJOY!