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Monday, November 28, 2011

Pan cakes




Ingredients:


  • 1 cup all-purpose flour (spooned & leveled)
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoon unsalted butter
  • 1 large egg
  • 1 tablespoon oil


Method:


  • In a small bowl whisk together flour, sugar, baking powder & salt.
  • In a medium bowl whisk together milk, butter, and egg. Add dry ingredients to the milk mixture whisk until moistened (do not overmix). Keep aside for half an hour or 15 minutes.
  • Heat a large frying pan (nonstick) over medium heat. Grease the pan with few drops of oil using a paper towel.
  • For each pancake spoon 2 or 3 tbsp of batter onto the pan and spread it slightly to give a round shape. Cook until the surface of pancakes have some bubbles 1 or 2 min. Flip carefully with a thin spatula and cook until golden. 
  • When cooked transfer the pancakes to the baking sheet, cover loosely with an aluminum sheet and keep warm in the oven until served. Serve with butter, honey or maple syrup.







Berries are only for garnishing...it is optional

6 comments:

  1. the pancakes came out to be very good , mashallah

    ReplyDelete
    Replies
    1. its me dilavez , asif s blogger name appeared

      Delete
  2. good one, myy son loved it, can the left over batter be sored for next day?

    ReplyDelete
  3. Replies
    1. Yes Yasmeen, It can be stored for 1 or 2 days...not more than that

      Delete
    2. Yes Yasmeen, It can be stored for 1 or 2 days...not more than that

      Delete