On Monday we are going to celebrate a Pancake day. To do so, you can bring your pancakes to class and we will have them there. I will take chocolate syrup, and delicious things to spread on them.
In order to do your own pancakes at home, you have to follow the following recipe taken from https://www.bbcgoodfood.com/recipes/3374/perfect-pancakes
The Dry Ingredients
- Flour: Use all-purpose flour or whole wheat. A combination of the both is nice, too.
- Sugar: We use granulated sugar, but you could experiment with brown sugar. Brown sugar will make the pancakes a little moister.
- Baking Powder: Baking powder makes the pancakes so light and fluffy.
- Salt: We like to use 3/4 teaspoon of coarse salt. It balances the sugar nicely and brings out lots of flavour in the pancakes.
The Wet Ingredients
- Milk: We usually stick to reduced-fat milk, since that’s what we have in the fridge, but whole milk or non-dairy milk (like almond or coconut milk) will work, too.
- Melted Butter: You can’t beat the taste of butter for this, but we’ve found that melted coconut oil is really tasty.
- One Egg: The egg adds structure and helps with how light and fluffy the pancakes become.
- Vanilla Extract: Vanilla adds sweetness and depth of flavour. You could try other extracts, too. Almond extract would be pretty delicious.
- Whisk flour, sugar, baking powder and the salt in a medium bowl.
- Warm milk in a microwave , not hot
- Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
Heat a large skillet over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter into the skillet. Gently spread the batter into a 12-centimetre circle.
When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries.